I have been baking with sourdough for 38 years and love it! I use it in sooo many things. Quick breads as well as sandwich breads and rolls. I have a 1 gallon clear glass crock I keep my starter in. That way it has plenty of room to grow and stay happy. After feeding it I let it get all bubbly at room temp then just tuck it in the back corner of the fridge on the bottom shelf. All I have to do it open the fridge and take a quick look. I can tell if it needs feeding or a little warming up. It's nice to learn so many others enjoy it too.

• Reply