Sourdough starter "storage" for 31/2 weeks...
We are heading out on a 3 1/2 week trip and I was wondering what to do with my starter. I keep it in the fridge and may bread every week and a half. By that time it tends to crust up. I can only imagi...
Forum Discussion
Naio wrote:
I think it will be fine as long as you have plenty of room for it to expand :).
But will that crust that forms be bad for the starter?
And there is lots of room for expansion...
