oh goodness, my mouth is watering!!😍 Paola, hadn't seen this post yet and sent you an email earlier today. Just a heads up re: timing for Yosemite bc I'll be traveling in Feb and don't want her to starve!
Oh, any tips for flying with a starter? Is dehydrating the way to go? Thank you!!
Hi, Paola. I’m new to substack and realize this question was probably answered elsewhere, but could you please advise as to whether Yosemite can be frozen? I live alone, and will not need it as often as some others…
Hi Chris! So Yosemite can't be frozen– in general sourdough cultures are frost sensitive, so you'd be killing part of your culture (that said, if you need to put it on hold for months dehydrating it would be a better option- just a spoonful dried on parchment on the counter in a warm spot will be revived successfully, you'd just need to do some daily feedings for a while).
That said, there's no need for constant daily feedings unless you're a daily user (🙋!!)- which is why many peeps keep theirs in the fridge (I simply suggest feeding it before a prolonged refrigeration rather than simply refrigerating a "flat starter"– this way your culture will actually continue to feed and thrive while in the fridge... but at a lower pace as its directly influenced by temperature, so it can usually chill for 2 weeks this way)(you just need to ensure your fridge is clean and that you do store it in an airtight container while in there so that you don't get any mold spores in which is what can damage your starter most ultimately).
I can literally taste them 😆🥲
mission accomplished 🤝
oh goodness, my mouth is watering!!😍 Paola, hadn't seen this post yet and sent you an email earlier today. Just a heads up re: timing for Yosemite bc I'll be traveling in Feb and don't want her to starve!
Oh, any tips for flying with a starter? Is dehydrating the way to go? Thank you!!
Hi, Paola. I’m new to substack and realize this question was probably answered elsewhere, but could you please advise as to whether Yosemite can be frozen? I live alone, and will not need it as often as some others…
Hi Chris! So Yosemite can't be frozen– in general sourdough cultures are frost sensitive, so you'd be killing part of your culture (that said, if you need to put it on hold for months dehydrating it would be a better option- just a spoonful dried on parchment on the counter in a warm spot will be revived successfully, you'd just need to do some daily feedings for a while).
That said, there's no need for constant daily feedings unless you're a daily user (🙋!!)- which is why many peeps keep theirs in the fridge (I simply suggest feeding it before a prolonged refrigeration rather than simply refrigerating a "flat starter"– this way your culture will actually continue to feed and thrive while in the fridge... but at a lower pace as its directly influenced by temperature, so it can usually chill for 2 weeks this way)(you just need to ensure your fridge is clean and that you do store it in an airtight container while in there so that you don't get any mold spores in which is what can damage your starter most ultimately).
Hope this helped!
Thank you so much!
Sourdough doughnuts sounds incredible 🙌🏼
they're one of those things that are so worthwhile 😋