It can be very difficult to keep a sourdough under control in hot weather. When you do feed your starter in preparation for putting it in the refrigerator, please leave it out for just an hour or two before refrigerating it. It does not need to reach the peak of its ripeness before you refrigerate. Your starter will gain strength and maturity as it ages. Is it possible for you to store yours in a cooler cellar or air-conditioned room? A temperature in the 70 degree range Fahrenheit would be ideal. If you can't find a cool room, you might consider using cold water and cold flour to feed your starter. This will help control the fermentation. You don't need to feed your starter daily for a full month, but your starter will love you if you do.~Jaydl@KAF

• Reply