Re: Russian sourdough questions

[Guest guest]

Hi again Carol :-)

> If I refrigerated a culture before it was fully activated will it

> still activate and how do I accomplish this?

I cannot answer this with absolute assurity, but I am pretty sure it

would reactivate. Take it out of the fridge and let it sit until it

is room temp. I would dump all but about 1/2 cup, and then feed it. I

would then let it sit until it looked a bit bubbly. If it never did

look bubbly, I would feed it again in 12 hours, and watch it again to

see if it gets bubbly, and then put it on a regular feeding schedule.

If it got bubbly the first time, I would put it on a regular feeding

schedule from there.

Like I said, I don't have any absolute answers here, but this is what

I personally would do.

> If I refrigerated a first proof, do I need to do anything special

>to create the second proof?

I am not sure exactly what you mean by 'create the second proof'. How

long has it been in the fridge? From what I understand, it needs to

have been long enough for it to have had time to build up the lactic

acid, at least 12 hours in the fridge according to what I have read.

Take it out and let it get to room temp, and then add all of the

ingredients for the second proof. It should work fine.

HTH!