Hello,
When can I safely store my starter in the fridge? (and feed it only once a week) I’m only at day 7, but it’s a pretty healthy culture. I’m just not sure if it’s ‘mature’ enough. Lots of activity. I have attempted once more to start a starter after a couple of years, and I got carried away and made a bigger volume /number of jars thinking I can share it w friends and dehydrate some. Due to the whole covid-19 lockdown, there is a scarcity of flour in the store, and I can’t feed it everyday. Thank you
Donna, are you aware that you can keep your starter very small and have all you’ll need. Many bakers keep starter in the 20-30 gram total weight. Some keep even less.
How large are you keeping your starter at this time?
A 20 gram starter can quickly be built to 200 grams or more in a day or less. No need to keep large quantities.
Danny
Yes. I am. Sorry for the late reply.
I had 3 jars. Right now [30 sour, 1:2:2 ]. 1 jar -whole wheat, 1 - 1/2 AP + 1/2 Wheat and 1 jar Rye.
I’ve been dying some and giving some away. I think I’ll decrease my starter to 15 g.
I just called a friend who’s a baker and answered my question.
Thank you for your comment.