I left my starter in the fridge for over a year. This is it’s first feeding. No need to overthink and baby your sourdough.
I left my starter in the fridge for over a year. This is it’s first feeding. No need to overthink and baby your sourdough.
by BetterCurrent
2 Comments
Tall-Stomach-646
That’s a lot of starter! What are the measurements for this?
yolef
Sourdough starter is *incredibly* resilient. There wouldn’t be “100 year old starters” if it wasn’t. Hell, sourdough bread probably wouldn’t really work much at all if starter couldn’t defend itself from fungal and bacterial invaders. I once recovered my starter after about 6 weeks at room temperature on the counter. It took a few consistent feedings, but it bounced right back.
2 Comments
That’s a lot of starter! What are the measurements for this?
Sourdough starter is *incredibly* resilient. There wouldn’t be “100 year old starters” if it wasn’t. Hell, sourdough bread probably wouldn’t really work much at all if starter couldn’t defend itself from fungal and bacterial invaders. I once recovered my starter after about 6 weeks at room temperature on the counter. It took a few consistent feedings, but it bounced right back.