Can I take a break from baking and put my starter on hold for a while? How do I do that without killing it?

Question

Can you take a break from baking and put your starter on hold? Find out how to safely store your starter for a while without killing it.

Answer 1

Yes, you can put your sourdough starter on hold by storing it in the refrigerator. This significantly slows down its activity, allowing you to take a break from baking.

Detailed Explanation:

Putting your sourdough starter in the refrigerator is a great way to pause its activity and avoid daily feedings. Here's how to do it:

1. Feed your starter: Before refrigerating, feed your starter as you normally would. This gives it a good supply of food to last for a while.

2. Let it rise: Allow the starter to rise for a few hours at room temperature after feeding. It doesn't need to double, but it should show signs of activity.

3. Refrigerate: Place the starter in an airtight container and store it in the refrigerator. Make sure the container isn't completely sealed, as the starter will still produce some gas.

4. Reviving the starter: When you're ready to bake again, take the starter out of the refrigerator. Discard all but about 2 tablespoons of the starter. Feed it with equal parts flour and water (e.g., 2 tablespoons flour and 2 tablespoons water). Let it sit at room temperature for several hours until it becomes active and bubbly. You may need to repeat this feeding process once or twice to fully revive it.

Pro Tip:

If you plan to store your starter in the refrigerator for longer than a week, consider feeding it a slightly larger amount before refrigerating. This will give it more sustenance and increase its chances of survival. Also, if you see a layer of dark liquid (hooch) on top of the starter in the fridge, don't worry! It's just a sign that it's hungry. Simply pour it off before feeding.