Deb -
You should be able to carry it with you sealed in a small jar or ziploc bag;
OTOH, be prepared to explain to customs what that "white substance" is every
time you cross a border. If you do this, I suggest carry on rather than checked
luggage.
Your best bet is to entrust it to someone reliable to store in their
refrigerator until you arrive at your final destination and have them mail it to
you. This is not just theory on my part. Around a year or so ago, Stephen
Brazil who is also a sourdough aficionado mentioned his outstanding, 10 year old
starter on one of the lists I frequent and generously provided me with a start
by mail from Kauai, HI. It is still happy in my refrigerator as we speak and
has given birth to many fine breads, waffles, hotcakes, etc. About 6 weeks ago
I received an email from him stating that he was moving to Massachusetts but,
like you, would be in transit for some time and asked if I could store his
starter and then forward it to him. Needless to say, I agreed, and received his
starter in the mail a week later. It is now sitting in my refrigerator, still
sealed and waiting for him to provide a mailing address when he arrives at his
new home.
To maintain your starter uncontaminated it is important that you seal it at home
and that the storer does not open it. The reason I did not just send Sephen
some of my copy of his starter is that there is no doubt mine has evolved from
the original which he sent me. There are spores in the air everywhere and are
particularly ubiquitous in a location where a lot of baking occurs. The little
yeasties in any starter will change over time, depending on local conditions;
this is one reason why it is sometimes so difficult to reproduce a bread that is
famous in a given area.
If you have no one else and want to do this, I will be glad to store and forward
your starter at no charge. If you feel generous, send 2 starts: 1 to forward to
you, and 1 for me. ;)) This is a serious offer; would be glad to help out
another sourdough type. If you are interested, email me privately and I will
provide my snail mail address.
Regards.
----
Bill Hatcher
bhatcher@gc.net
Southampton County, Virginia, USA
>--------------- MESSAGE bread-bakers.v097.n064.10 ---------------
>From: DebHSN@aol.com
>Subject: traveling with my sourdough
>Date: Sun, 19 Oct 1997 07:41:30 -0400 (EDT)
>I have an excellent sourdough starter that I have been feeding and using for
>about 9 years. It has developed to a great flavor. In January I will be
>moving out of the country, and I would like to take a small amount of this
>starter with me. We will be travelling for about a month before settling
>into our new home.
>Any advice on how to take a small bit of this starter with me so that I can
>keep it alive?
>Thanks for your help, Deb
>
>