Timj
Well-known member
Guilty as charged. Thanks @mean mr.mustard.Hahahaha you pothead.
Seriously great work though, fellow baker!
Guilty as charged. Thanks @mean mr.mustard.Hahahaha you pothead.
Seriously great work though, fellow baker!
I don't bake bread during the summer months. So my starter goes dormant every year for about 6 months. I just mix it up and start feeding again once I want to start baking. It does take almost as long as making a new starter to activate it again. So, I'm not sure I'm actually saving anything by doing it.Just saw this thread - love IC mag!
I've baked (!) with sourdough for over 10 years, same starter culture for all that time, know you all love the microbes.
Anyone else use top liquid from dormant starter as a liquid feed? Useful acidity in my view...