Sourdough starter Barter, Trade and Exchange Discuss Sourdough starter in the General forums; I've had good success using starter from here: Carl Griffith Sourdough Page Its sent dried, it seems to work great ...

[chuckster]

I've had good success using starter from here: Carl Griffith Sourdough Page

Its sent dried, it seems to work great for the past 2 years and its free for only a SASE!! I like free!

[texassourdough]

Hi Kosta!

I would think you should have little problem finding some levain or biga in France. Surely a good bakery would give you a pinch if you asked nicely.

Good Luck!
Jay

[CanuckJim]

Kosta,

Send me an email with your mailing address, and I'll send a couple ounces of Mary G's starter to you. You really only need about two ounces or so to begin building. Long as it's sent airmail it should be fine. Just feed it as soon as you get it. I'll send our feeding information sheet in the packet as well.

Jim

[cecilB]

How would I send mine? It's kept in the refrigerator in a crock buried in flour - but it's a pretty tough guy, who, even after neglect comes right back to life with a little bit of nourishment. I would even send directions for the way I make my desem.
I've had mine going quite successfully for about 5 years.

I'd love to know what the stuff from Italy is like!!

Cecelia

[CanuckJim]

Cecilia,

Feed your starter. When it's matured, take off about 4 ounces, place in ziploc bag, place bag in small tupperware container. Wrap and ship. It's that easy. The recipient should probably feed it as soon as it arrives, according to your formula. I've done it successfully many times, even for Kosta in France, and I'm in Ontario.

Jim

[PizzaPolice]

How about this? Authentic & FREE!

Carl Griffith Sourdough Page

[egalecki]

After my starter got corrupted when the fridge went bad, I had some lovely people who rescued me and dried some and mailed it. I think they just fed it like normal and put it on plastic wrap or parchment and let it dry. It worked really well, and both of them are quite happy in their new environment. They haven't quite lost their individual characters yet either. Not sure why.

[dusty]

Originally Posted by krosskraft

I followed someone's thread on the forum using rye flour and wheat flour.

Do you remember which thread?
Sounds interesting.

Thanks,
dusty