On my post about my sourdough being "stiff," I think it's okay, because that is after it has been refrigerated. When it sits out, it gets soft and not too dry-looking. So, maybe it's normal to be "stiff" right out of the fridge. Speaking of right out of the fridge, do I understand correctly that if using the sourdough to make something that does not require "fed" sourdough (for example, waffles or popovers), you would just take out the cup of sourdough, feed the remainder and immediately return to refrigerator (no need to let sit out for hours)? In other words, when using immediately, just consider that cup as the "discarded" cup if you were feeding the refrigerated sourdough weekly? Hi Barbara, Yes, starter right out of the fridge will be stiffer, but will loosen up as it warms. If your starter always seems too stiff, you can add a little water to make it looser. As to 'fed' versus 'unfed', anytime you feed a starter, it needs to sit out for 2-4 hours, to get a jump start on 'digesting' the feeding. Think of it like eating a meal before bedtime. You want to stay up a bit to let your body get started on processing the meal. If you need unfed starter, it is okay to go in the fridge, get your cup of starter and not feed the rest, just leave it in the fridge. HOWEVER, be sure that you are planning on feeding the rest of the starter at some point. If you just keep scoopin' out starter, soon you will have a weak starter. You will also be taking out volume that will at some point need to be replaced/replenished. It should get a feeding once a week at least. I hope this helps. Happy Baking! MaryJane @ The Baker's Hotline

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