For context, I’m on an iPhone using Firefox. I can’t use uBlock Origin, but am ready to block on the DNS level after this.
this post was submitted on 07 Apr 2024
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Mildly Infuriating
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All people said not to mention that recipe is unnecessarily complex.
Refrigerating the dough for an entire week will make it rather less potent, not more, while most of aroma components accumulation will happen through the first day. Not to mention here you allow it to stay at room temperature for 8 hours first before that, which is an overkill.
Just keep it at room temperature for 2 hours, let it stay in your fridge for 24 hours and you're good to go. Or just use the sourdough directly, that'll do.
Also, I hope you had at least 3 days (better a week for wild starters) of renewing the sourdough before you put it anywhere. Otherwise, it can have a very unstable and potentially even dangerous microbial composition.
Source: I'm a bread technologist.
I found after years that starters work fine if I leave them in the fridge without feeding (sometimes for weeks) and then prepare and feed them overnight or 1 day before using it.
would you say that's dangerous?
Depends on whether you allowed your starter to go through 2-3 cycles before putting it in the fridge. If yes, you're all clear. Essentially what protects starters and sourdough from going bad is high acidity that they develop. If you give your starter enough time before preserving it, it will retain most of that acidity, allowing you to just feed it again and then use it. If not, you're at risk of letting molds and other harmful organisms develop - some of them do grow at fridge temperatures, and if there's no acidity to stop them, it can be not good.
Anyway, it's a good practice not to store sourdough for over a week - just in case.
thanks for the knowledge! very useful
Always welcome! :)