Can we talk about the whole 'sourdough starter on the counter' thing?

I was reading a food science book from the library and it said a starter kept in the fridge is actually more stable and develops more complex flavors over a week than a daily-fed counter one. I tried it with my rye starter and left it for 8 days. The loaf I baked had a deeper taste, almost like nuts... everyone says you have to feed it daily to keep it happy, but mine was fine. Has anyone else switched to a mostly fridge schedule and noticed a difference?

2 comments

2 Comments

joel_brown198d ago

So you just fed it once before baking?

grayperez8d ago

Yeah I read that somewhere, maybe on a baking blog.