January 27, 2016 - 5:38pm
Rye Sour
I started to make G. Greenstein Starter for Sour Rye Bread: Combined ingredients and it fermented for 16 hour. Something came up and I had to stop the process. So I refrigerated the starter. The starter been in the refrig for two weeks. Can I take out of the refrig let it get to room temp and start stage one or throw it out and start again.