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I thought letting my starter sit in the fridge for 3 weeks would kill it, but it came back stronger than ever
So I went on a trip to visit my parents in Sacramento over the holidays and completely forgot about my sourdough starter sitting in the back of the fridge. I figured after 3 weeks it would be a moldy mess and I'd have to start from scratch, which I was pretty bummed about since I'd been feeding that thing for almost 8 months. When I got back I pulled it out and there was this dark liquid on top that looked nasty, but I poured it off and the stuff underneath smelled fine, just a little more sour than usual. I did two feedings about 12 hours apart and by the second one it was bubbling up like crazy and doubling in size in about 4 hours. Made a loaf with it that weekend and honestly the flavor was better than anything I'd gotten from it in months, way more tangy. Now I'm wondering if I should just be letting it chill in the fridge longer on purpose instead of feeding it every single day. Has anyone else messed around with longer cold rests and gotten better results, or did I just get lucky here?
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stellahill2d ago
Oh wow, I read somewhere that the long cold rest actually lets the yeast build up flavor compounds!
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