Kenneth wrote:
>
> Do you think that there are likely to be noticeable differences
> between a starter stored at room temperature (and fed on an
> appropriate schedule) and one stored in the fridge, and then as I
> suggested in the post above fed a few cycles at room temp?
>
During the winter baking season I store the starter on the
kitchen counter feeding ~three times a day. After a week or
sometimes more, there are some noticible changes to the starter.
It changes color a bit for one thing with a shift towards
yellow. It also becomes more vigorous. The changes persist for
a time after the culture is returned to the refrigerator and once
weekly feedings. There is not a noticeable change to the bread.

Regards,

Charles
--
Charles Perry
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