Love this approach! Going on my 3rd attempt.

I was wondering/testing if I could get more rise/oven spring & better fermentation with starter that lived at room temp and was fed daily - thinking it could act stronger but - I'm not exactly finding that to be true.

Is it possible that keeping the starter in the refrigerator "trains" it to behave in a way that's more conducive to this recipe? Some how a starter that seems less 'taken care of' is actually better off?

Wondering your thoughts, thanks!

• Reply