Comments on: My Sourdough Starter Cache: How I Keep Discard for Weeks https://www.theperfectloaf.com/my-sourdough-starter-cache-how-i-keep-discard-for-weeks/ Learn to Bake Sourdough Bread Sat, 16 Mar 2024 09:33:02 +0000 hourly 1 By: Maurizio Leo https://www.theperfectloaf.com/my-sourdough-starter-cache-how-i-keep-discard-for-weeks/#comment-35061 Sat, 16 Mar 2024 09:33:02 +0000 https://www.theperfectloaf.com/?p=22705#comment-35061 In reply to Robin de Regt.

Hey Robin! I don’t know, I’m not sure I’d be horrified—I talk to a lot of bakers who do similar schedules like yours, and their bread tastes great to them and they’re happy with it! That’s what really matters in the end 🙂

I personally keep my starter on the counter and feed it every day, but you do not have to do this. You can keep it in the fridge like you’re saying, give it a feeding once a week, then when you want to use it for bread, take it out the day before and give it two feedings, once in the morning and once in the evening. After you use it, feed it, put it back in the fridge.

Try that once or twice and see how your bread tastes. If you like it better, it’s another way to go about things, otherwise, sticking with what works for you now is not a bad thing!

]]> By: Robin de Regt https://www.theperfectloaf.com/my-sourdough-starter-cache-how-i-keep-discard-for-weeks/#comment-35049 Fri, 15 Mar 2024 14:16:24 +0000 https://www.theperfectloaf.com/?p=22705#comment-35049 I have aways kept my starter in the frig since I only bake every couple of weeks. I feed it once per week. I tend to feed it at least x3 over 36hrs before I bake. I realize from your video it is way too sour smelling and you would be horrified. Bread still tastes and looks great. If I am only baking every 2 weeks, do you suggest room temperature (69F) and feed it daily or could I keep it in frig and feed it every few days? Daily feeding seems a lot more than I would do. Thx! Robin

]]> By: Maurizio Leo https://www.theperfectloaf.com/my-sourdough-starter-cache-how-i-keep-discard-for-weeks/#comment-35047 Fri, 15 Mar 2024 11:23:24 +0000 https://www.theperfectloaf.com/?p=22705#comment-35047 In reply to Tammy.

It’s okay if it’s very pungent like that, as long as you don’t see mold you’re okay to use it. But I prefer to try and use the cache up before it gets overly acidic like that (just a personal pref!).

]]> By: Maurizio Leo https://www.theperfectloaf.com/my-sourdough-starter-cache-how-i-keep-discard-for-weeks/#comment-35046 Fri, 15 Mar 2024 11:22:52 +0000 https://www.theperfectloaf.com/?p=22705#comment-35046 In reply to Derek Johnstone.

Yes, absolutely. In fact, when I have a levain I make with different flour and cant use it, I just add that in, too.

]]> By: Tammy https://www.theperfectloaf.com/my-sourdough-starter-cache-how-i-keep-discard-for-weeks/#comment-35045 Fri, 15 Mar 2024 11:22:07 +0000 https://www.theperfectloaf.com/?p=22705#comment-35045 I keep my discard in the refrigerator. It’s only about 2 weeks old and smells like nail polish remover. Should I throw it out? My fed sourdough starter has a faint similar smell.
Thank you

]]> By: Derek Johnstone https://www.theperfectloaf.com/my-sourdough-starter-cache-how-i-keep-discard-for-weeks/#comment-35043 Fri, 15 Mar 2024 08:47:20 +0000 https://www.theperfectloaf.com/?p=22705#comment-35043 When storing in the fridge can I mix my starter discards ? I have separate white and rye starters.

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