Because I did a lot of baking over the past couple weeks and now have quite the stash of bread in the freezer, I decided to put the babies to sleep for a week or two. There’s no need to be using up all that flour if I’m not needing it. So I filled two pint jars three-quarters of the way full, one with the whole wheat starter and the other with the white. I labeled and dated the jars and popped them in the fridge.
It’s nice to have a break from the rigorous feeding schedule, but I know I’ll be glad to see my babies again when I wake them back up. Frozen sourdough bread is plenty good, but there is nothing like a hot loaf of crusty bread, straight from the oven. Mmm. Absence does make the heart grow fonder.
Oh my, all of your bread is so beautiful! I am so excited to learn more about sourdough bread from your blog. I love baking bread but I haven't quite mastered the starter concept yet. This is so fun!
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