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Storing extra sourdough batter?
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? |
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