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Old 05-24-2020, 02:33 PM
 
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After many failed attempts, I finally have a happy healthy sourdough starter that I've kept alive for almost a month. I still haven't made any bread yet (except for a couple servings of naan from the daily castoff), although I intend to, but I've come to think of it as a pet. Unfortunately, for two weeks I will be traveling without a lot of space, only a small cooler, and not a lot of room for extra flour, etc.



I've heard you can freeze it, but it will thaw within a couple days. After a few more days it will be hungry and I'll have to feed it. I'm wondering if I can cut it down to a very small size or whether it has to maintain a certain volume to stay viable for any length of time. That way I'd only have to feed it a small amount and could keep it in a very small container. I was thinking of a small glass jar with the lid screwed on with a cloth underneath, so it can breathe. In 2 weeks I'll be back in a situation where I can treat it properly, if I can keep it alive that long.
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Old 05-25-2020, 07:35 AM
 
Location: Southern New England
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I've had my starter for several years. Several times, I have not fed it for at least a two (or even sometimes a three) week period of time.


It is in the fridge during these times. When I want to feed it again, I take it out of fridge, let it sit overnight and then give it a good feed. Back to normal with no apparent ill effects.
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Old 05-25-2020, 09:23 AM
 
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Thats great to know. Maybe it will survive the trip
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Old 05-25-2020, 09:32 AM
 
Location: Up on the bluff above the lake
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Quote:
Originally Posted by LilyMae521 View Post
I've had my starter for several years. Several times, I have not fed it for at least a two (or even sometimes a three) week period of time.


It is in the fridge during these times. When I want to feed it again, I take it out of fridge, let it sit overnight and then give it a good feed. Back to normal with no apparent ill effects.
Yes I agree, refrigerating slows things down and when ready you can pick up where you left off. I have kept my sourdough starter for about six years when my wife gifted me a strain from King Arthur Flours that is purported to be descended from a strain from the 1700's. I try to use it at least weekly when I take some discard out for pancakes, which gives me space to recharge. When recharged, I use to bake bread etc. When situations arise where I can't give weekly feeds, it is kept in the refrigerator and at the earliest opportunity I allow to come to room temp before discarding a cup and feeding. But after a while the liquid on top turns almost black. If this happens to you, don't fear. Pour off the dark liquid, add some non-tap water if it is too thick. Throw out a cup, and feed. When this starts bubbling, it will be slow, discard a cup once more. This second discard can be utilized for pancakes, crackers, tortillas, etc, and then refeed. Your sourdough starter will be back rarin' to go into your baked goods at this point. Happy baking!

Last edited by Bellacatahoula; 05-25-2020 at 09:59 AM..
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Old 05-25-2020, 06:03 PM
 
Location: The South
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Just feed it before you go and leave it at home in the frig. It will be fine. I leave mine in the frig for a month And it always comes back. A sourdough starter is a lot tougher than you realize.
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Old 05-26-2020, 09:11 AM
 
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Originally Posted by Southern man View Post
Just feed it before you go and leave it at home in the frig. It will be fine. I leave mine in the frig for a month And it always comes back. A sourdough starter is a lot tougher than you realize.

I can't leave it home because I'm not coming back to this home. Its coming with me. I fed it last night and put it in the fridge. On Thursday it will go in the cooler where it will stay for 2 weeks until I have another fridge
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Old 05-26-2020, 11:38 AM
 
Location: The South
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Originally Posted by Deserterer View Post
I can't leave it home because I'm not coming back to this home. Its coming with me. I fed it last night and put it in the fridge. On Thursday it will go in the cooler where it will stay for 2 weeks until I have another fridge
You don’t need to keep a great volume. Just keep a tablespoon. That won’t require you to carry a lot of flour.
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Old 05-26-2020, 11:11 PM
 
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Originally Posted by Southern man View Post
You don’t need to keep a great volume. Just keep a tablespoon. That won’t require you to carry a lot of flour.
You sure about that? I don't think only a tablespoon would survive 2 weeks refrigerated.
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Old 05-27-2020, 01:54 PM
 
Location: The South
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Originally Posted by Deserterer View Post
You sure about that? I don't think only a tablespoon would survive 2 weeks refrigerated.
I keep about 25-35 grams in the frig. When I bake I take out about 15 g, feed it 15 g of flour and 15 g of water. Lots of folks only keep small amounts. This site has a world of info on bread and sourdough.
Forums | The Fresh Loaf
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Old 05-30-2020, 04:35 PM
 
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I may have better luck starting a fire with two sticks. Only one attempt though, my game plan now is to order some through amazon or send the self addressed envelope.

Congrats OP.
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