Ellwood T “Woodie” Bear

November 27, 2019 at 11:17am

I have been baking using sourdough now for over 40 years now. I like to feed my starter using Whole Wheat flour due to the high gluten content. After reading an article about some British Archeologist making (Roman)Beer from yeast found in Roman Clay containers. Like many of you I do not like to discard any of my starter, so I now FREEZE it. I am making Sourdough Cinnamon Rolls for Thanksgiving using my FROZEN sourdough and it is WORKING!!! I suggest that you start by freezing only one (1) cup at a time and give it a try.

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.