shugg

September 1, 2013 at 4:30pm

so, I think I'm confused. Before I can bake with my refrigerated starter, I need to feed and discard? Is that right? Right - if you want your starter to contribute some energy to the leavening process (as opposed to just sour flavor), you take the starter out of the fridge, discard as directed, feed, and let sit at warm room temperature until it's good and bubbly, about 12 hours. Then you use what you need, feed it again, let it get slightly bubbly again (about 2 hours), and refrigerate. Make sense? If not, please call our bakers' hotline, 855-371-BAKE (2253). PJH
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