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Finally tried frozen sourdough starter after 10 years of feeding mine daily
My backup starter in the freezer took 4 days to wake up but baked a better loaf than my fresh one that I've babied since 2015, so has anyone else found the frozen version actually more reliable?
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tylerblack15d ago
Frozen starter is basically a time capsule for your yeast and bacteria. The daily feeding thing can actually wear down your culture over the years if you're not careful with ratios and temp. My frozen stuff always comes back acidic and strong after about 3 to 4 days at room temp. One thing that helps is feeding it twice a day for the first two days after thawing, use warm water and keep it somewhere around 78 to 80 degrees. Also pour off any dark liquid on top before you stir it in, that hooch makes the first few feeds sluggish.
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