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The final phase will be to transfer your sourdough starter to a good, thoroughly clean jar. Try this provided that your present-day jar needs an excellent scrub. Normally, go away it as is.To Refrigerate: This is not essential, however, if you need to do, make sure you wrap it within an airtight container so it won’t dry outI’m on working day f
I'm in NJ and it’s about 74 levels inside of. I tried Placing it in to the oven with no mild on overnight, lid slightly on for days eight-10, continuing to discard and feed but still no alter in texture (continues to get pancake batter-like). What would you suggest? Thank youWhen your starter just isn't solid, your bread will not increase. Caring