Other pizza dough questions
On Tue, 03 Jan 2006 01:09:34 GMT, "wff_ng_7"
> wrote:
>After refreshing my starter, I leave it out at room temperature for about 12
>hours, stirring it down a couple of times. Then it goes into the
>refrigerator. This last time it was 3 weeks and 2 days from the previous
>time I used it. It didn't seem too much the worse for wear.
Howdy,
It would last much longer in the refrigerator if you didn't
have it consume so much of its food while at room
temperature.
What benefit do you feel you get from doing that?
Thanks,
--
Kenneth
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