Your best strategy is to use cool water (50°-60°F is fine) to feed your starter. This will help slow down fermentation and resist spoilage. Be sure to feed your starter twice a day when it's out at room temperature, and if you need to pause in your feeding schedule for more than 12 hours, refrigerate the starter until you can resume feeding. You can even use chilled flour if the starter gets too warm too quickly with just the cool water. Once your starter is established it will be more resistant to spoiling, but you'll still want to feed it regularly and refrigerate it when you don't have time to feed it. Barb@KAF

• Reply