I ate the very last slice about a week ago. Amazingly, after four weeks of sitting on the counter in a plastic zipper bag it showed no signs of mold. Even that very last slice was still moist. My absolute favorite way to eat this bread is to slice it thin and toast it until it gets all of those lovely crunchy brown edges and then slather it in butter. What a treat… as good as any slice of cake, only sour!
Friday, December 2, 2011
The all rye starter is one that I began at the end of August, 2011. It has been fed every day and it’s still going strong over three months later. I keep it in the oven with the door ajar which means the light is on constantly to keep the temperature at a steady 84 degrees F (29 C). Only once since then did I have to refrigerate it. While I was away for four days, I had to store it in the refrigerator since no one was around to feed it. It developed an alcohol layer on top which doesn’t hurt it. This byproduct just means the active yeasts are off-gassing and there was nowhere for the gasses to go since it was covered with plastic wrap. When I got home, I replaced the plastic wrap with the usual paper towel and set it out on the counter to come up to room temperature. The "hooch" was then stirred back in and I promptly fed the starter equal amounts of water and rye flour. It's much happier now, bubbling away as expected.