SC - open fire bread baking question

[Robin Carroll-Mann]

And it came to pass on 30 Jun 99,, that david friedman wrote:

> >Brighid, wondering if it would be feasible to bring her sourdough starter
> >to Pennsic
> 
> Why not? I've brought mine.

No reason other than my ignorance.  Normally, I keep it in a crock in 
the fridge, except when I'm feeding it or making a batch of bread.  I have 
no idea how to keep it alive and under control under field conditions for a 
week.  Obviously, it can be done, but I'm fuzzy on the specifics.  I 
presume that it should be transported to Pennsic in the form of a small 
dough-ball.  My camp has very little shade, so I'm afraid that the usual 
crock of slurry would bubble over in the heat.  Will it keep for long 
periods in the dough-ball state, until I'm ready to turn it into bread?  FYI, 
I have Carl's starter, which is fairly resiliant and well-behaved.
 
> David/Cariadoc
> http://www.best.com/~ddfr/

Brighid


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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