How do I maintain a sourdough starter if I only bake once a week?
Keep the starter in the fridge between bakes, where the cold slows fermentation so it holds well for a week or more. A day or two before baking, take it out and give it one or two feedings at room temperature to wake it up. There is no need for daily feedings unless the starter is still young.
Besvaret af Hendrik, The Bread Code
Fra bogen
Simply take your leftover starter and place it inside of your fridge. It will stay good for a very long period. The only thing I see happening is the surface drying out in the fridge. So I recommend drowning the starter in a little bit of water. This extra layer of water provides good protection from the top part drying out. As mold is aerobic it can not grow efficiently under water [ 15 ]. Before using the starter again simply either stir the liquid into the dough or drain it. If you drain the liquid you can use it to make a lacto-fermented hot sauce for instance.
Hvor dette blev spurgt
Stop Throwing Away Your Sourdough Starter. #sourdough #bakingRelaterede spørgsmål
Ikke helt dit spørgsmål? Spørg Loafy