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Starter and Pizza Crusts
Two questions:
1. I've put my starter in the fridge for the weekend (3 days) and its bounced right back. No problems. How long can I take that? 2. Can I pour excess starter (generated when feeding) into a separate refrigerated container and accumulate a bunch of it and use it for applications that don't require the yeast so much as just use the flavor? Such as a sourdough pizza crust... What's the shelf-life on something like that? 2 weeks? |
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