I found after years that starters work fine if I leave them in the fridge without feeding (sometimes for weeks) and then prepare and feed them overnight or 1 day before using it.
would you say that’s dangerous?
Comment on I just want to view the recipe
Allero@lemmy.today 5 months ago
All people said not to mention that recipe is unnecessarily complex.
Refrigerating the sourdough for an entire week will make it rather less potent, not more, while most of aroma components accumulation will happen through the first day or two. Not to mention you allow it to stay at room temperature for 8 hours first before that.
Just keep it at room temperature for 2 hours, let it stay in your fridge for 24 hours and you’re good to go. Or just use the sourdough directly, that’ll do.
Also, I hope you had at least 3 days (better a week for wild starters) of renewing the sourdough before you put it anywhere. Otherwise, it can have a very unstable and potentially even dangerous microbial composition.
Source: I’m a bread technologist.
arvere@lemmy.world 5 months ago
Allero@lemmy.today 5 months ago
Depends on whether you allowed your starter to go through 2-3 cycles before putting it in the fridge. If yes, you’re all clear. Essentially what protects starters and sourdough from going bad is high acidity that they develop. If you give your starter enough time before preserving it, it will retain most of that acidity, allowing you to just feed it again and then use it. If not, you’re at risk of letting molds and other harmful organisms develop - some of them do grow at fridge temperatures, and if there’s no acidity to stop them, it can be not good.
Anyway, it’s a good practice not to store sourdough for over a week - just in case.
arvere@lemmy.world 5 months ago
thanks for the knowledge! very useful
Allero@lemmy.today 5 months ago
Always welcome! :)
geogle@lemmy.world 5 months ago
Where do you suggest to learn more about what you just said?
Allero@lemmy.today 5 months ago
Unfortunately, most of my sources are either in Russian or very academic. This open-access article does a good job of reviewing many academic sources, if you’re interested.
Out of what’s popular and available in English, I’d strongly recommend Jeffrey Hamelman’s “Bread: A Baker’s Book of Techniques and Recipes”. It contains a lot of useful info on both sourdough and straight dough technology in a way that is home baker-friendly.
eskimofry@lemmy.world 5 months ago
Talk to the mother or grandmother of any Indian origin person in your friends’ circle