Rye sour dough starter to share

Replies to This Discussion

Permalink Reply by Maddy on November 18, 2017 at 19:09

I keep mine in the fridge between bakes to slow down the growth. Then I take it out a couple of days before and feed it a couple of times to build it up.

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Permalink Reply by Debbie Warren on November 19, 2017 at 15:36

Hi Maddy, thanks, yes, me too, but I'm feeding more than I'm using! Now up to well over a kilo! Happy baking

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Permalink Reply by Maddy on November 19, 2017 at 15:41

You could try feeding it a bit less often - it will survive. I only feed mine just enough to bake a loaf every couple of weeks and it seems fine. When it's in the fridge I just leave it alone.

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Permalink Reply by Lo on November 25, 2017 at 8:54

Hello Debbie,
We would love to have some. It's very kind of you. Where can I collect from?
Thank you

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Permalink Reply by Debbie Warren on November 26, 2017 at 17:41

Hi Pralo, I'll invite you to be a contact and I can pm you!

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Permalink Reply by Clare Heal on November 29, 2017 at 16:06

Hey Debbie. V. late to reply but would love some starter if you still have any going. Best, Clare

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Permalink Reply by Debbie Warren on November 29, 2017 at 20:22

Hi Clare

Yes, there's still some spare left - will invite you to be a contact. 

Rgds Debbie

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Permalink Reply by Lo on November 30, 2017 at 18:51

Hello Debbie so sorry but I won't be able to make it tonight. Husband not back at home yet and girls still awake!
Will try tomorrow or weekend. Apologies.

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