Sorry, but I was asking about batter (flour, water, salt, starter all mixed and kneeded but before rising). I've kept
starter in the fridge for a month at a time and it always seems to come back when I refresh it, although I can't say if
it loses properties such as taste and strength.



"Samartha Deva" > wrote in message
news:mailman.24.1230878387.3709.rec.food.sourdough @www.mountainbitwarrior.com...
> 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