This starter spent about 8 months in the fridge. About a week before Festival I pulled it our, tipped out the black liquid on the top, scraped off the worst of the dark brown ook and saved a dessertspoon or 2 of the light tan stuff on the bottom.
I mixed it with a cup of flour and a cup of water (refreshing the starter) and left it for a day. Each day I discarded half the starter and refreshed it.
By Festival it had started bubbling happily and made good bread. I've kept it going since then.
Yes, you can keep starter going by feeding it and putting it in the fridge. I'm not sure how to manage it if you want to cook twice a week. You might need to refresh it for 2 days before you want to use it.
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Date: 2012-04-19 09:03 am (UTC)I mixed it with a cup of flour and a cup of water (refreshing the starter) and left it for a day. Each day I discarded half the starter and refreshed it.
By Festival it had started bubbling happily and made good bread. I've kept it going since then.
Yes, you can keep starter going by feeding it and putting it in the fridge. I'm not sure how to manage it if you want to cook twice a week. You might need to refresh it for 2 days before you want to use it.
Give it a go?