Hi Mike, while the unfed/unripe starter straight from the fridge is likely to be a bit more acidic, it will be relatively dormant and the lactic acid bacteria (LAB) will also need the extended fermentation time in order to wake up and get active. Salt will also slow down fermentation considerably, but with the extended rise time both the yeast and LAB will likely be able to contribute successfully. Exactly how this all plays out in terms of flavor and rise will depend on how recently your starter has been fed, and temperature conditions, etc. There is a certain amount of unpredictability that goes along with this method, and I prefer the certainty that comes from using an active, ripe starter. That's the nice thing about sourdough bread baking: there are so many different methods and approaches that work well. Part of the fun is finding the method that works best for you.

• Reply