Sourdough

Stop pulling your hair out, we've all been there. Sourdough Bread is an art and science that takes technique, know-how and lots of failure to master. Post your problems, share your ideas and give out recipes that have worked for you.

Jan

10

2013

1

Refrigerating my starter

By lkassianik

Forums:

Sourdough

I have been searching for an answer online, but to no avail.
I have been following the Bread Baker's Apprentice recipe for sourdough starter, and with relative success. However, the book directs to feed the barm, let sit at room temperature for 6 hours (until barm is bubbly), then refrigerate it.
The result: barm rises about 20%, then sinks in on itself when refrigerated.
1) Is the sinking normal?

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