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ND | So does it hurt anything for it to be in the fridge a day or two, the out, and repeat that over and over, does it shock it or anything?
The first couple months of the starter's life produced some very light loafs, but it was getting used just about daily then. It still had a bit of a sour dough taste, but we were mainly using it to ration our yeast during the beginning of the virus deal when we couldn't find any yeast. Then it fell off to about once or twice a week, but not suddenly.
I guess I have not tried using it in pancakes or waffles yet but I have been meaning to...
The last batch did rise quite a bit, but them started getting fatter instead of taller...I think the two 6" diameter round loads weigh about 3 pounds each but are only about 2-3" tall, they are very dense but are cooked through...bad part is they are very filling so it appears I won't be able to finish them before they mold...but atleast they didn't make a giant cracker this time.
I'm about 150 miles north of Dickinson. | |
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Sourdough question
