On Thu, 09 Sep 2004 09:11:36 +0800, James >
wrote:

>Kenneth wrote:
>
>> I would not suggest that you toss it. Just keep feeding it for several
>> more days. The reason that it seemed more vigorous at the outset might
>> be that something other than the desired mix of yeasts and
>> lactobacilli may have been growing. That often happens.
>
>Kenneth, I've been growing a starter for the last week and I'm hoping to
>try baking with it this weekend (see earlier thread). One question I
>have is can I keep the starter out of the fridge and keep feeding it
>daily indefinitely, or does the time come when I have to put it in the
>fridge and suspend its activity? Will its flavour/activity develop if I
>keep doing daily feeds, or am I just wasting time and flour?
>
>Cheers,
>
>james

Hi James,

The only difference of significance between storing the starter at
room temp and in the fridge is "speed."

The colder temperatures simply slows the process of growth.

If you store it cold you would have to warm it, and then feed it a few
cycles before using it. Those feeds would bring it back to the same
state as it would display were it stored at room temperature.

The only disadvantage to storing it at room temperature is that it
will require more frequent feedings. The upside is that it would be
ready to use more quickly.

HTH,

--
Kenneth

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