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.
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.
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So how much starter do you have exactly? Can you give us a grams or cups estimate. You could buy a bunch of flour and make up dough for pizza. It works pretty well for freezing. Pancakes a good way to use a few cups... So how big of a mistake did you make?
Terri