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Can You Freeze Sourdough Starter?

Yes, You can freeze a sourdough starter. Having a preferment ready to go is convenient — you can freeze it in portions and just thaw what you need — and it frees you from a feeding schedule. There’s no need to worry about entrusting someone with your starter when you go on vacation.

How do I revive my sourdough starter from the freezer?

To revive the frozen starter simply allow it to thaw at room temperature before feeding it with equal parts of starter, flour, and water.

How long is sourdough starter good for in the freezer?

Sourdough starter can be frozen, if you would like to store it for a long period without feeding. To do this, double the amount of flour added at feeding so that it is a very thick paste, place in an airtight container and freeze for up to 1 year.

At what stage can I freeze the sourdough starter?

So if you’ve just made your sourdough starter, it’s not really a good time to freeze it. You’ll need to maintain it and continue to refresh/feed it until a good few months before it’s strong enough to freeze.

Why do you discard half the sourdough starter?

As part of the feeding process, most bakers discard some of their sourdough starter before adding fresh flour and water to the jar. This is done to refresh the acidity levels (think sweet vs. sour smell) and to manage its overall growth in size. This technique is crucial for successful sourdough bread.

Can you get sick from sourdough starter?

Sourdough Starter has an Acidic Environment Resistant to Bad Bugs. Sourdough starter has a very acidic environment, mainly due to lactic acid produced as a byproduct from the starter. This acidic environment makes it extremely difficult for harmful bacteria to develop, hence making sourdough bread pretty safe.

What happens if you forget to feed your sourdough starter?

If you don’t feed it often enough, the sourdough starter starts to smell like alcohol. You may also find that the starter loses its vibrancy and doesn’t get too bubbly and active after a feeding.

Can you freeze sourdough starter and use it later?

If you would like to bake sourdough once every two weeks or even once a month, refrigeration is your best option. On the other hand, if you want to store a starter for the long-term, freezing is the way to go.

How do you preserve sourdough starter?

Should sourdough starter be stored in an airtight container?

While sourdough starters are a world of science and complexity, one thing bakers shouldn’t worry too much about is the container. While the temperature and surroundings of a starter are crucial to its outcome, the sourdough starter does not need to be sealed in an airtight container.

What is the best flour to feed sourdough starter?

Technically, any grain-based flour works for making a sourdough starter. Flours made from rice, rye, spelt, einkorn and wheat all work. However, bread flour works the best and yields the most reliable starter.

What type of container is best for sourdough starter?

Medium-sized transparent glass jars and plastic containers with lids are ideal for sourdough starters. Additionally, jars and containers that have wide mouth tops make pouring starter out and feeding it an easier and cleaner process.

Do you stir sourdough starter before discarding?

My sourdough starter gets a clear, thin liquid that smells like alcohol on top, should I throw it out? You can discard this liquid (or “hooch” as it’s commonly called) or stir it back down into the culture, either way. I typically stir it all in together.

Can I feed starter without discarding?

Discarding some first allows you to add this fresh food, whilst maintaining your starter at a manageable size. Not discarding your starter will also affect the flavor of your starter. Not discarding before you feed will cause too much acidity which may eventually be detrimental to your microbes.

Do you stir sourdough starter before measuring?

Do you stir sourdough starter before using? It really doesn’t matter whether you stir your sourdough starter before you use it. Because ingredients are measured in grams, your sourdough starter will weigh the same whether it’s been stirred or not.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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