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christy86
6 Posts
Christy
Anoka
MN
USA
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 Posted - May 26 2021 : 05:58:02 AM
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Has anyone ever brought their starter with them somewhere nearby? I wasn't planning on any traveling for Memorial Day, and now some friends have invited us to their house for 3 days. It's a 2-hour drive away, and I'm tempted to bring my starter with rather than try and find someone to bread-sit on a holiday weekend. It's not a sure thing we're going yet, and I think I know the answer is that I'd run the risk of introducing stuff I don't want to it, and having it flop, but I wanted to ask anyway!
Otherwise, I seem to have a good Day 4 starter growing!  |
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Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
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Posted - May 27 2021 : 09:46:27 AM
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Hi Christy, your starter is looking great! I've never traveled with a starter, and you are correct that the biggest risk is introducing things your don't necessarily want, or throwing it out of balance when it's so new to you.
My best suggestion is to put it in the fridge. It will set you back a couple days, but once you return and resume feedings, it should bounce back. That way, you don't need to add the extra complication of traveling with your starter and worrying about its bacterial balance, not to mention the logistics of packing it up and feeding it while you're on holiday.  |
Ashley Ogle |
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christy86
6 Posts
Christy
Anoka
MN
USA
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Posted - Sep 08 2021 : 06:30:04 AM
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| So my first attempt at this lasted about six weeks. Got some really good waffles out of the first round!! And now have plenty of frozen starter in my freezer, ha. Summer just turned out too busy on the weekends to be sustainable, so now that we are past Labor day, I am getting ready to start another attempt this Sunday. This time, I found a local organic whole wheat flour supplier, any recommendations if I should follow the Einka or Einkorn directions as a baseline instead of the Kamut? I suppose I'll just have to experiment! |
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Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
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Posted - Sep 08 2021 : 12:05:03 PM
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| Hi Christy, summers fill up quickly, don't they? Are you using whole wheat flour? If so, I would use the sprouted wheat flour as a basis. You may need to add more flour to the recipes, but that's preferable to adding too much flour and needing to add more liquid. |
Ashley Ogle |
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christy86
6 Posts
Christy
Anoka
MN
USA
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Posted - Sep 08 2021 : 1:34:15 PM
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| Yes, it's whole wheat flour, so I will go off the sprouted to start! Thank you! |
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Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
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Posted - Sep 09 2021 : 2:09:32 PM
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| Of course, and good luck! |
Ashley Ogle |
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Topic |
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Travelling with Starter?!
