I enjoy making sourdough, but I don’t want to make it every week. I would like to make it maybe once a month if that. I don’t like the hassle of feeding a starter constantly, it doesn’t feel worth it when I’m only making sourdough every once in a while.

Is there an alternative to maintaining a starter? I’ve tried throwing the starter in the fridge but I’m so lazy it just becomes a little cup of mold by the time I take it out two months later.

Many thanks for your wisdom oh Bread Lemmies.

  • Brainsploosh@lemmy.worldEnglish
    8·
    1 year ago

    You can apparently freeze starter, but it will take 2-3 days to get going again, so it’s not no less effort than starting over, you just get to keep some of your culture.

    Where I’m at there is starter at the grocery store just next to the yeast, seems like that would be the most convenient for you

    • Cheradenine@sh.itjust.worksEnglish
      4·
      1 year ago

      I always have some in the freezer, and usually some dough balls too. Works fine. Yogurt cultures as well. Dough balls can be used the same day you take them out of the freezer. Starter can be too, activity just depends on how strong of a starter it is. One raised on Teff (for instance) will be much stronger than plain wheat flour.