Got talking bread and #sourdough with my SO's cousin during our travels, and she expressed enthusiasm at getting some of my rye starter "Gary" to try. So I've ramped up my starter and it's nicely happy today.
Will dry it out and send it along with rehydration instructions.
Oh hey, if anyone is enthusiastic to get a bit of unique #sourdough starter tuned to work on #ryeFlour, I'd be happy to send some to you. I'll cover the postage.
(You'd have to private msg your address to me though, which you prob don't want to do to with some bread-obsessed rando on the internet. )
If you do get some though, I'd love to see your baking results.
This is my "Stewart" starter which is very happy today. It's happiest with white or brown flour.
It'll be used for my attempt at ciabatta. Watch this space.
@feisty_lemming seems to be nearly indefinite. There are tales of people discovering hundred year old residue and getting that back to life.
Easy rehydration technique is to mix some dried bits into a wet flour/water mix, and let it stand lightly covered at room temp. Bubbles should ensue in 24hrs and the feedings and dividing can start.
Ross of Ottawa
Aussiemandias
@
bjb 
