It came it came it came it CAME!

[camwyn]

My sourdough starter, it came today! It's a package of starter from a culture brought down from the Yukon Territory by a prospector and given to the father of one fo the founders of Sourdoughs International. It's got a longer family history than I do!

I bought a bag of King Arthur bread flour to feed it today. I'll be activating it tomorrow when I get home from work, or at least starting the activation process. These things take time.

To any friends of mine in the NY/NJ area who may need to clear yeasts and leavens out of their homes around Passover: I will happily give your yeast a good home for as long as necessary.

It came it came it came it came! Wheee!

Comments

[lwood.livejournal.com]

Was it wet or dry?

-- L

[camwyn]

Dry. I only got to start activating it this morning. Right now it's downstairs in the (turned off) oven, where it has been fed the King Arthur flour and about a cup of Poland Spring water (no real urge to give it more chlorine than it needs, thanks, and regardless of everything else Poland Spring has always worked well in my starters). Tomorrow, according to the instructions, I start feeding it in earnest. The instructions also say that some of these cultures may require up to five days to activate; I'm starting to wonder if that was the case with my Alaska starter. Oh well.