I also use starter straight from fridge. The dough will take longer to ferment but you can speed this up by putting it in the oven with the light on or in a warm spot in your kitchen like in a sunbeam, but those are rare in November where I live. I also never preheat my oven. To bake, I put the dough on parchment paper (direct from overnight fridge) into an inexpensive round roast pan with a cake pan for a lid or in a bread loaf pan with another one on top. Cold oven, cold pan. Put oven at 450 f, bake 30 -35 mins covered, 10 or 15 mins uncovered to internal temp of 200 f degrees. I bake bread once or twice a week and keep about one cup of starter in my fridge. After taking the starter for the recipe I feed with equal weight water and flour back up to about 1 c. I feed with rye and/or whole wheat flour as it supplies extra nutrients to the starter to keep it healthy. Hope this is useful. I make multi grain bread with seeds and sometimes dried fruit.

• Reply