Just curious really. I don’t bake very often, so sometimes I question why on earth I keep a starter alive. If it didn’t take a couple of weeks to get a new one going…
Just curious really. I don’t bake very often, so sometimes I question why on earth I keep a starter alive. If it didn’t take a couple of weeks to get a new one going…
See I’m afraid of the fridge as my starters always seem to develop a kind of acetone-y smell once in the fridge - that no matter how long I feed for out of the fridge, just won’t go away.
I’m not at home enough to bake that often - at best I could maybe do twice across a weekend and maybe pizza dough once a week.
That’s gotta be down to the exact mix of bacteria and yeast you have. I’ve had that with starters before, but my current one is a champ in the fridge. How much volume of starter do you keep? I only ever have about 60 grams going. To make bread, I always just step it up once or twice. That way I never have to discard anything