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I've been cultivating a sourdough starter for a couple weeks. I call it "Sour Grapes Sourdough", as it's the product of natural yeast from the Nation's Capital during these bitter economic times. Plus, there's no shortage of hot air and gas in this city, so I figured it'd be a sure hit. No commercial yeast or fruit added, just flour, sugar and water to start it, then daily feedings of flour and water. It's doing really well. Obviously it hasn't had time to develop a really deep, sour flavor, but the bread and pancakes I've made so far have had a very distinct yet subtle sourdough flavor. Anyway, since I'm going through a good bit of flour feeding this little beast, I figured it was time to move to the fridge to cut the feedings down to every 10 days or so. My question is does the starter continue to produce gas even when in "suspended animation" in the refrigerator? I have it in a crock with a tight sealing lid, similar to the lid on a Grolsch bottle, and I'm wondering if I seal it am I risking an explosion? I really don't want to leave it open in the fridge, as it might pick up off flavors and would definitely dry out. I've had it in there with the lid closed but not latched (this leaves a 1/4" gap between the lid and the crock) for about 24 hours, and there are still bubbles on the surface. My other option is a Mason jar with the lid on but not tightened, but i really like the crock and would prefer to use it as long as sealing it won't be creating a potential bomb.
Second question: How do I go about drying the starter in order to send it to friends? I think it would be fun to send a few grams of the dried starter to friends and family around the country, but I have no idea how to do this. Do I just spread a thin layer of it on some plastic wrap and let it sit out until it dries, then grind it up?
Thanks in advance for any advice you can give this novice bread maker.
I've been cultivating a sourdough starter for a couple weeks. I call it "Sour Grapes Sourdough", as it's the product of natural yeast from the Nation's Capital during these bitter economic times. Plus, there's no shortage of hot air and gas in this city, so I figured it'd be a sure hit. No commercial yeast or fruit added, just flour, sugar and water to start it, then daily feedings of flour and water. It's doing really well. Obviously it hasn't had time to develop a really deep, sour flavor, but the bread and pancakes I've made so far have had a very distinct yet subtle sourdough flavor. Anyway, since I'm going through a good bit of flour feeding this little beast, I figured it was time to move to the fridge to cut the feedings down to every 10 days or so. My question is does the starter continue to produce gas even when in "suspended animation" in the refrigerator? I have it in a crock with a tight sealing lid, similar to the lid on a Grolsch bottle, and I'm wondering if I seal it am I risking an explosion? I really don't want to leave it open in the fridge, as it might pick up off flavors and would definitely dry out. I've had it in there with the lid closed but not latched (this leaves a 1/4" gap between the lid and the crock) for about 24 hours, and there are still bubbles on the surface. My other option is a Mason jar with the lid on but not tightened, but i really like the crock and would prefer to use it as long as sealing it won't be creating a potential bomb.
Second question: How do I go about drying the starter in order to send it to friends? I think it would be fun to send a few grams of the dried starter to friends and family around the country, but I have no idea how to do this. Do I just spread a thin layer of it on some plastic wrap and let it sit out until it dries, then grind it up?
Thanks in advance for any advice you can give this novice bread maker.
