On Thu, Jan 1, 2009 at 11:19 PM, jbclem > wrote:
> I made enough batter for two loafs, but I only want to bake one of them. What's the best way to store the remaining
> batter, refrigerate it or freeze it? How long can I store it if I just put it in the refrigerator, and when I want to
> bake it (a week later), is it just a matter of letting it warm up for an hour and then baking normally?

One week of a good starter in the fridge deteriorates some but would
be still ok to use in making final dough.
To freeze it and then thaw and use it for making bread without yeast
would not work IMO.

Personally, I stay away from those situations as much as possible:
making too much starter for one baking and having to deal with
left-overs beyond the small amounts (35 g) for the next baking.

As I said, one week of keeping in fridge does deteriorate some and
what I did is to double it to refresh but then, I have again possibly
too much starter with different properties and so it goes... one
changed situation leads to another one etc. Just not worth it...

Sam