5 comments

  • JA

    Jonas Albrecht

    I tried the cold proof overnight like you describe and the crust was finally as dark as in a bakery. How long do you keep the starter in the fridge between bakes?

    • MO

      Mira OkaforAuthor

      Up to a week without feeding. After that, give it two feedings at room temperature before the next bake and it is back to full strength.

    • HW

      Hanna Weiss

      Same here, mine survived ten days during a holiday. It smelled sharp but came back after the second feeding.

  • LB

    Leon Brandt

    Does this work with spelt flour as well? Our bakery only sells whole spelt on weekends.

    • MO

      Mira OkaforAuthor

      Yes, use about ten percent less water and fold more gently, spelt gluten tears faster than wheat.

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