I enjoy making sourdough, but I don’t want to make it every week. I would like to make it maybe once a month if that. I don’t like the hassle of feeding a starter constantly, it doesn’t feel worth it when I’m only making sourdough every once in a while.

Is there an alternative to maintaining a starter? I’ve tried throwing the starter in the fridge but I’m so lazy it just becomes a little cup of mold by the time I take it out two months later.

Many thanks for your wisdom oh Bread Lemmies.

  • Repple (she/her)@lemmy.worldEnglish
    10·
    11 months ago

    Make a rye starter. When you want to make wheat bread, feed the starter with rye flour, split it and put half in fridge and add wheat flour to the other half. I have left my rye starter in the fridge over 6 months before and it always comes back. It’s maybe 5 years old total now.