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...
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Feed it, wait a couple hours, stir, spread very, vey thinly, on a piece of parchment paper, allow to dry completely, pick up shards of dried sour dough, put them in a container and close the lid, put on shelf, revive it when you are ready.
