Thanks Deb, I also ordered the Gold from KA. It did the trick on the cinny buns, and also seems to work better in some of my tough to rise rye breads.
LQ, this is what Manxman did, but I did not hear back from him. Was hoping Sonny would post his more precise meathod, but this should work.
To reconstitute dehydrated 1/2 cup starter pack:
Add 1/2 cup warm water around 110F. [Bottled water is what I use.]
Add 1 cup bread flour. [I use King Arthur Bread Flour for the starter and Gold Medal "Better for Bread" for the baking.]
Add 1/8 cup sugar.
Mix well and leave at room temperature and look for signs of life!! In your climate LQ, if you mix in the morning it should be nice and bubbly by evening and do the next step.
Using rehydrated starter:
To 1 cup starter add:
11/2 cups bread flour.
1/2 cup sugar
1 cup warm water around 110F.
Leave for up to 10 days - 2 weeks, after this time retain one cup to start process again and use the other two cups for bread making / friends / discard.
To make basic dough:
To one cup starter add:
11/2 cups warm water around 110F.
1tsp salt
1/2 cup corn oil
1/2 cup sugar
6 - 7 cups bread flour (2lb)
Cut this in half for 1 good sized loaf or a pan of rolls. Leftover starter is great for pancakes or waffles, adding milk and egg.
The amount of starter used for baking is not that precise, about 2 to 2 and a half cups for a full load.
If your first bake is not perfect, don't worry about it as the starter is just getting used to it's new home and will balance out with the next feed.
