The Fresh Loaf

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Preheated starter

DeeBaker's picture
DeeBaker

Preheated starter

You'd think I would have learned this lesson. I preheated the oven to bake the bread and left the starter in there. The kitchen started smelling nice and I grabbed it when the oven was 320. I threw it in the freezer to hopefully cool it down fast. 

Besides discarding and feeding it as soon as it's a decent temperature, is there anything else I should be doing to save it?

 

Dee

dbazuin's picture
dbazuin

Sorry but I would be suprised if you can save this. 

The best change you have is take small bit from the center. 

DeeBaker's picture
DeeBaker

It was bubbly, and down to 75 degrees after a few minutes in freezer. I think I’m going to name this starter. Who’s the guy that keeps cheating death? Sisyphus!

dbazuin's picture
dbazuin

Nice

 

i think you better create a backup in the fridge. 

DeeBaker's picture
DeeBaker

Yeah, that's a pretty good idea. After I pull off for my next bread set today, with the lovely addition of questionable starter as a variable, I will split and feed both and put one in fridge to feed weekly.

 

Benito's picture
Benito

Hopefully it will rise like a phoenix from the flames.  It should be named Phoenix should it be salvageable.   Discard and feed it and cross your fingers.  I agree, make a back up, dry and freeze some.  I almost did that several times when I used to use the oven with the light on to ferment.

Benny