Re: Drying Starter?

On Oct 8, 8:42 am, Joe Umstead <NAVL-...@xxxxxxxxxxxxxxxx> wrote:

"sourdough, or levain" or yeast, what state are they in when they are on a
grain of wheat? Do not they live on the grain of wheat for years?

Well some do (live for a long time) and some don't... I would imagine
you've made starters with various bags of wheat. Why are some starters
better than others?

The question is... once you have a good starter, or in this case, a
signature starter, how do you keep it from drifting? My answer is to
use it frequently and treat it, in sofar as it is possible, like the
bakery does.

.

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