This is kind of ridiculous. I made way too much of a firm starter, meaning I added bread flour and water to my regular rye sourdough and I don't have nearly enough extra flour at the moment to make more loaves (I think i would need another 20-30 cups worth).
Has anyone had luck storing their firm starter. Would there be any life left in it? Can you freeze it? I know you can do these things with your barm, but what about when you've basically made a pre-ferment out of it already?
Oh yeah, and I'm new to the forums. Happy to be here although feeling kinda dumb right now.