Starter ready, I'm not! help!!!
I have been lurking on these boards and found so much great advice. We started making sourdough bread about 6 months ago, we've got a really nice hearty starter that we use to make bread about once a week.
I pulled mine out of the fridge yesterday anticipating making bread tonight, but it turns out we can't swing it tonight - so the dilemma is that I've got about 900 grams of starter that will peak at about 8-9 pm tonight (currently 2 pm and we live in Italy) , and I don't want to feed it again as it is already more than enough, I feed at equal ratios of flour/h20/starter.
Can I put the peaked starter in the fridge until tomorrow morning? Will it still work?
I still haven't mastered the management of the amount of sourdough, and it is really hard for me to throw away the extra.
Thanks for any advice!