Sourdough starter and holidays.

**Atta** · 31-03-2019, 09:27 AM

You can freeze it

as well. I think if you feed it and put in fridge should be fine as well.Just in case you could spare some in jar and freeze it so if the one in fridge didnt do well you would have back up.

**Jimmy** · 31-03-2019, 10:58 AM

OK thanks.
I am still persuing baking I nice light baguette.
As I have mention in other posts the kids used to call it bullet bread!
So a starter should be a good start, oh was that a pun, I think they are banned.
Also I have seen a technique called strech and fold, I think that might add more air into the bread.
Jimmy

**mothhawk** · 31-03-2019, 01:13 PM

Have you seen this old thread, Jimmy?

https://www.growfruitandveg.co.uk/gr...ead_62813.html

**Bren In Pots** · 31-03-2019, 06:50 PM

Jimmy I often only feed my sourdough once a week it doesn't seem to do it any harm, as you can see from the link Mothhawk posted my starter is now 7 years old. I usually bake using it once a week but use my excess for oatcakes, pikelets or just add some to scones.

**jdlondon** · 31-03-2019, 07:57 PM

Keeping it unfed in the fridge for a week should be fine. Mine lived.

I succeeded in making sourdough starter but baking with it constantly failed. The bread turned out heavy and the sour tang was always too much, no matter how I tried. And I tried many, many times. Finally gave up though, sorry to say.

**annie8** · 31-03-2019, 08:35 PM

We have a ferment for normal loaves that we have in the fridge. Had sourdough starter for a while and just about perfected making a decent sourdough loaf. Takes ages though so just went back to making normal bread. As other say you can put a ferment in the fridge or even freeze if you are going away.

**Jimmy** · 01-04-2019, 07:33 AM

Thanks for the replies and link.
Shall try making one.
Jimmy

**Snoop Puss** · 01-04-2019, 08:44 AM

Originally posted by Bren In Pots View Post

I usually bake using it once a week but use my excess for oatcakes, pikelets or just add some to scones.

I keep humming and hahing about whether to get a sourdough starter on the go. I live such a chaotic life I'm not sure how good I'd be at keeping it going. But oatcakes would make it worthwhile for sure. Have you got a recipe you could share, Bren?

**Bren In Pots** · 01-04-2019, 07:02 PM

Oatcakes can't think where the original recipe was from but I've used it for ages.

One cup measure each of, fine oats, flour, water, and starter. Leave overnight then add a pinch of salt and baking powder probably some more water to make a thick batter but you don't want it too runny.
Add 1/4 cup to pan cook then flip to do the other side.

I used this amount and made 14 oatcakes today.

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