this post was submitted on 26 Aug 2023
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Bready
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See I'm afraid of the fridge as my starters always seem to develop a kind of acetone-y smell once in the fridge - that no matter how long I feed for out of the fridge, just won't go away.
I'm not at home enough to bake that often - at best I could maybe do twice across a weekend and maybe pizza dough once a week.
That's gotta be down to the exact mix of bacteria and yeast you have. I've had that with starters before, but my current one is a champ in the fridge. How much volume of starter do you keep? I only ever have about 60 grams going. To make bread, I always just step it up once or twice. That way I never have to discard anything