Just curious really. I don’t bake very often, so sometimes I question why on earth I keep a starter alive. If it didn’t take a couple of weeks to get a new one going…
I bake bread 2-3 times a week.
If I need to take a break I give the starter a good feed then into the fridge.
See I’m afraid of the fridge as my starters always seem to develop a kind of acetone-y smell once in the fridge - that no matter how long I feed for out of the fridge, just won’t go away.
I’m not at home enough to bake that often - at best I could maybe do twice across a weekend and maybe pizza dough once a week.
That’s gotta be down to the exact mix of bacteria and yeast you have. I’ve had that with starters before, but my current one is a champ in the fridge. How much volume of starter do you keep? I only ever have about 60 grams going. To make bread, I always just step it up once or twice. That way I never have to discard anything
I usually bulk bake 2-4 sourdough loaves in a weekend and freezing all but 1 loaf. That leaves me plenty of baking energy to make other breads or desserts throughout the month or just experiment on creating something
Do you slice before freezing?
Usually two loaves per week in one baking. One goes in the freezer and one in our bellies.
I bake around 2–3 loafs a week. Freezing half loafs quite often to make grilled cheese sandwiches with during the weekend.
Used to bake 2-3 times a week, now rarely bake, because a bit busy with work and other stuff. Will bake more often again during colder months.
