New Here! Beginner Starter Question
Hello!
I’m new to the world of sourdough bread baking and this looks like a great place to be! I have a question about starters. I have one on the go, it’s just four days old, but is bubbly and is beginning to rise and fall predictably. I’ve just started feeding twice a day (as per the recipe I’m following). My question is this: I have to go away this weekend for approximately 28 hours. Will my starter be okay if I feed it right before I leave and then again as soon as I get back? Another option I was wondering about is if I should refrigerate, or simply leave it on the counter - I live in Canada and when I’m not home, my house sits at about 60F. My starter currently lives in my oven with the light on at about 82F. It’s doing so well, I’d rather not suffer a set back if I can help it. If it had a couple weeks under it’s belt I’d feel confident in leaving it that long...I’m more concerned because it’s just getting going. Thanks in advance!
as in more flour than water and let it sit on the counter considering your house is that cool. Make it nice and thick and it will have plenty of food while you are gone.
At this point, the yeast and bacteria are not established so I wouldn’t put it in the fridge.
Thank you, that makes a lot of sense! I’ll give it a try!
Why not divide in two, feed them both, put one in the fridge and leave the other out. See which one survives the strongest.
Dividing it is a great idea! Not sure why I didn’t think of that myself! I think I’ll leave one on the counter and bring one with me, with enough premeasured food to feed it until I get back...not sure if that will work because keeping a consistent temperature might be a challenge, but at least I’ll have another one at home. Thanks!