If you began making sourdough during lockdown and are wondering how it fits in with life as restrictions lift, this post is for you….
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Your starter can sit in the fridge unused for weeks at a time, it does not need to be fed or used unless you’re going to use to it.
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If you make sourdough once a week, your starter will be fine; I only use my starter once a week.
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Batch baking is a great way to remain stocked with sourdough; I always make sourdough in batches.
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Sourdough freezes perfectly; I batch bake and always have stocks in my freezer.
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Sourdough defrosts perfectly; to defrost, place your loaf, or rolls, or whatever you made, uncovered on a wire rack until defrosted. They defrost as crusty as they bake.
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Change up your making and baking timetable to fit in with life and work.
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Find a selection of baking timetables on my site, there is a link from my main page, and others in my book. I also have same day recipes and timetables in my book you might find useful.
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Happy baking!