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Serious question, my sourdough starter went completely flat and smelled like nail polish after I left it for a week.
I had to toss it and begin a new one from scratch with a bit of rye flour, which has me wondering if anyone has a better method for taking a break from feeding.
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the_piper6d ago
Dry it out on parchment paper and store it in a jar. It'll keep for months and you just add water to wake it back up.
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rosew376d ago
I mean, the "just add water to wake it back up" part sounds good in theory. But in my experience, it never really comes back the same way, the texture is always a bit off. Maybe it's just me but I'd rather make a smaller fresh batch when I need it. Drying it out seems like more work for a result that isn't as good.
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