[Sca-cooks] Starter went 'Pffft'

[margaret]

First problem, a starter made with yeast (I assume bakers yeast).  Bakers 
yeast does not perform well in high acid environments.  Its potency 
diminishes over time.  In this case, the high acid and lack of nourishment 
may have sent it to never-never land.

To recover it, I would have done exactly as you have done adding some of the 
starter to a mix of flour and water.  If this doesn't work, spike it with a 
little sugar water.  If it still doesn't work, "it's dead, Jim."

If you have to start over, mix up equal quantities by weight of flour and 
water and set it out on the counter.  I should start to ferment in 2 to 4 
days, after which fed as normal.  Since the sourness is a function of the 
lactobacilli, which are highly localized, I would expect a satisfactory 
substitute for your old starter.

Bear

> My catering company has been very busy lately.  That's great for me, but 
> apparently *not* so great
> for my Sourdough Starter.  After 6 months of devoted service and 
> outrageous flavor, it appears
> that my starter has suffered from seperation anxiety.  3 weeks in the 
> fridge, unfed and unloved,
> and it has given up the ghost....shuffled off this mortal coil..... gone 
> to join the Choir
> Invisible...you get the point.
>
> I tried to revive it by adding more yeast, and replacing half of it with 
> fresh flour and water,
> but it just sat there, looking up at me with billions of lifeless eyes. 
> No froth, no bubble, not
> even a respectable burp.  Listless.
>
> I'm wondering why the starter did not revive when I added fresh yeast and 
> fresh flour.  It always
> had before, and I can't think of any reason why it wouldn't now.  Unless, 
> there is too much acid
> in the starter???  I mean, this stuff is lemondrop sour, and made 
> absolutely wonderful bread,
> pancakes and waffles, just to name a few.
>
> If the acid is not a problem (I have been using home-made starters for 
> years with no problems),
> could it be a bacterial infection???  The starter still smells like 
> sourdough starter, and hasn't
> 'gone off'.  The 'run-off' was clear and smelled tart (no off odors).
>
> Any sourdough bakers out there think they can offer up some advice?  I 
> have started a new batch,
> using a tablespoon of the original starter, and all other ingredients 
> fresh (including fresh
> yeast).  I'm hoping this new batch will not be problematic due to the 
> addition of the stuck
> starter.
>
> William de Grandfort
> Experienced Baker, but come on.... I'm at a loss.
>
> =====
> Every heart to love will come... but like a refugee.
>
>
>
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