I have a beautiful local yeast sourdough starter that is extreme in it's power. Still it is delicious, yet just almost too much.
I recently made a whole wheat loaf with Craisins. BOMB! sour whole wheat with that touch of sweetness was marvelous.
I am concerned about cold storage. I don't bake everyday. Three times a week on average. I have cared for my baby/mother at room temp. feeding everyday. I'd love to try refrigerated storagge so I might skip daily feedings.
Please advise me all you with experience in this.