Hi Everyone,


I'm new to the forum but have been cultivating my first sourdough starter and have been running it fairly successfully for 2 months now.  My question, and forgive me if you've already answered this another time, is what do I do with it when I go away in a few months time. I've asked around to see if anyone is willing to feed it whilst I'm away but have just been faced with looks of horror!

Is there a way I can slow it down sufficienty to not need a feed for two weeks without killing it?

Thanks from a total beginner.


229 users have voted.


isand66 2013 April 13
I'm in China right now for 2 weeks. What you want to do is to refresh your starter the day before you leave and after it has risen over-night, put it in a sealed container/jar in your refrigerator. It will be fine for at least 2 weeks probably longer. When you get home refresh it a couple of times and you should be good to go. You can also freeze your starter or dry it out but I have not bothered to do either and find refrigeration will work for at least 15 days.
Yaz 2013 April 14

Thanks so much isand66.  That puts my mind at rest.  I was really getting desperate!

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