Post by calidream on Aug 2, 2015 4:31:22 GMT -8
There was some sourdough starter (levain) dated 2/2014 in my refrigerator. About two weeks ago I started the reactivation process and within 4 days, had a fully active levain (doubles in size, forms many bubbles, and has a good sourdough fragrance in ~8 hours).
I then spread the active material on a tray in the dehydrator and dehydrated it at a low temp for about 10 hours yielding crispy, light pieces of levain.
Then I dissolved 5 gm of the dehydrated levain in warm water and started the reactivation process again. Within three days I had a fully active levain! Then I replicated the process to be sure it would work. It did.
If you will message me your mailing address, I will send you 5-6 gm. dehydrated levain and reactivation instructions.
I then spread the active material on a tray in the dehydrator and dehydrated it at a low temp for about 10 hours yielding crispy, light pieces of levain.
Then I dissolved 5 gm of the dehydrated levain in warm water and started the reactivation process again. Within three days I had a fully active levain! Then I replicated the process to be sure it would work. It did.
If you will message me your mailing address, I will send you 5-6 gm. dehydrated levain and reactivation instructions.
