Do you keep your starter in the fridge?
If you keep your starter in the fridge you can be of help with the starter taste test experiment I’m carrying out as I type for my sourdough book. I’ve started to feed 6 different starters, a mix between using different flours and different hydrations, and one of them I’m keeping in the fridge. I would like to know if you keep your starter in the fridge what routine do you have?
How often do you feed the ‘mother’ starter?
When you’re preparing to bake what do you do?
How many feeds before you use it in the recipe?
Do you bring it out of the fridge and leave at room temperature?
My fridge starter above after being duly neglected in the fridge since August (6 months), no feeds at all. This was to see how many feeds it would take before it was lively ripe and ready to use.
These different fed starters will be ready to use at the end of the month, at which point I shall make loaves and send them to two tasting experts for feedback. Very excited.