I am really new to this sourdough starter thing. I have two jars of starter perking right along. One is on the counter and one in the refrigerator. I have a classic San Francisco sourdough bread recipe that calls for one cup of sourdough starter (unproofed). What does that mean? Unproofed?
If anyone has a kind of easy recipe I would love it. Thanks for your help.
Jan
I would assume the starter should be used straight from the fridge, but i may be mistaken.
-SndBrian