I am so well pleased with this culture, collected over a period of a few Winter days out on the balcony. It was very cold. Naturally, the organisms that survived and thrived once cultured were enured to the cold. This means it can be safely frozen without forfeiting any of its characteristics. As a culture unfazed by cold the dough that was made from it continued to rise during the period of cold proofing -- an extended period of two days intended to develop flavor. It has a pleasant, mild, intriguing tang.
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