Denver sourdough starter

Restarted from frozen powder just to watch it go.

It's awesome. I have a lot of cultures collected over the years and none of them are like this.

Goes like this:

* 1 teaspoon frozen powder into 1 cup thick slurry kept at 95℉

* eight hours elapses.

* 1/2 removed, re-fed fresh flour/water slurry to 1 cup

* eight hours elapses. It foams to the top indicating full on fierce activity

* re-feed slurry 1 cup, now it's two cups in a larger jar

* 4 hours elapses. It foams to the top of the jar indicating its speed is much faster than other cultures.

* re-fed more water and flour and salt to form bread dough, kneaded, formed into a loaf

* rises within a few hours, either bake or ferment to develop sour taste.

Pint jar, the starter foams to the top within just 4 hours after the second feeding from frozen powder.

2 cups of starter, 1 cup rejuvenated and fully active and 1 cup fresh water/flour slurry

It rose to the top within 4 hours. Much faster than ordinary starters. But I wasn't ready for it. I shut off the heat so it's at room temperature and when I went back to it the starter forced through its top and spill out into a tray. About 3/4 cup foamed out. 

This was used to make dough which took off like a rocket. Fast as regular yeast.