Refrigerator Sourdough
On Sep 20, 6:04 pm, Randall Nortman >
wrote:
> I would personally be pretty happy to keep my starter
> in the fridge all the time and feed less often...
And what if you didn't have a "fridge" . The medieval bakers managed
somehow...
You could mix your storage starter really firm. Then it would go for 3
or 4 days at room temperature. Doesn't take much... a piece of hard
dough the size of a walnut works for me.
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