freezing a starter?

Submitted by Jw on April 26, 2009 - 5:22am

Can I deepfreeze a starter? Mine is working for several weeks now, even got ovenrise in the last couple of weeks.

I can't feed the starter now for 10 days. Too long? Freeze it? It feed it with more flour and less water?

Thanks in advance? Cheers, Jw.

Filed under:

Sourdough and Starters

Submitted by gaaarp on April 26, 2009 - 5:32am.

Jw, you can freeze your starter, but you don't really need to in your case. If you must neglect it for 10 days, put it in the fridge. Then whenever you get back to it, take it out, stir in the hooch, and refresh it as normal.

FYI - PR's method for freezing says to freeze it in an airtight container for up to 6 months. Thaw overnight in the refrigerator, then refresh twice over the next two days.

Submitted by Jw on April 26, 2009 - 5:38am.

I always keep it, airtight,

I always keep it, airtight, in the refridgerator. Should I just leave it there then?

I didn't get around bying one of Peter books, will do that with the new one...

Thanks, Jw.

Submitted by Maverick on April 26, 2009 - 8:18am.

fridge

For 10 days (even longer), the refridgerator will be fine. Just refresh it as per normal and immediately stick it in the fridge. It doesn't sound like it has been in the fridge that long, so if you don't have time to refresh it just leave it in the fridge. Then when you get back stir it up and give it a couple days of refreshes before using it.

I personally would not chance the freezer unless the starter has been dried out first (or I had a second batch in the fridge just in case). But several authors say the freezer is fine.

Submitted by This Day on April 27, 2009 - 10:44am.