Vacation Starter Prep
I am going to Fort Lauderdale for ten weeks and I’m bringing some of my starter with me to bake, but I’m also going to keep some starter in Toronto. This is what I did to prepare my starter for a long hibernation. I’m now down in Fort Lauderdale.
I fed my starter 1:1.5:3 starter to water to flour to reduce the hydration to near 50%. This reduced hydration will slow the organisms down. One time I was away from home for three weeks and I was surprised that my starter had mold growing on it. I greatly reduce the chances of that happening now by placing a good layer of dry flour on top of the starter in its Weck jar. The times I have done this it has worked very well and I have not seen mold since.
I then gave John Dough 1 hour on the counter before placing him in the fridge to rest until I return.