We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
Sourdough starter, can it be frozen? YES IT CAN!
Options

dannahaz
Posts: 1,069 Forumite


Hello all Sourdough starter people
Thanks to this board (especial thanks to whoever recommended Linda Collisters book) I am the proud owner of Stanley, my Sourdough starter. I've had him for some time now, and make bread from him at least every 5 days.
The problem I have is, I am going away for 4 weeks and I don't know anyone who will look after him properly while I'm away. He needs dividing and feeding every 5 days.
I was wondering if anyone had tried freezing their starter. Did it work? Did he come back to life again?
I know that worst case is that I need to start again when I return, but it took me two attempts last time, and I'm really happy with Stanley.
Any thoughts?
Thanks to this board (especial thanks to whoever recommended Linda Collisters book) I am the proud owner of Stanley, my Sourdough starter. I've had him for some time now, and make bread from him at least every 5 days.
The problem I have is, I am going away for 4 weeks and I don't know anyone who will look after him properly while I'm away. He needs dividing and feeding every 5 days.
I was wondering if anyone had tried freezing their starter. Did it work? Did he come back to life again?
I know that worst case is that I need to start again when I return, but it took me two attempts last time, and I'm really happy with Stanley.
Any thoughts?
0
Comments
-
Don't know for certain if you can freeze it.
I *do* know that if you can store it in the fridge and need to bring it back to room temp before using, so in theory, it might be ok to freeze it, defrost in fridge and then return to room temp before using again - but I can't swear to it!
The way I see it is this ... you have nothing to lose by trying it. Put some in the freezer, some in the fridge and ... have a wonderful 4 weeks away!!
When you come back, check the fridge; if no good - throw it away and defrost the frozen one. If no good ... throw it away and start afresh!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PMS Pot: £57.53 Pigsback Pot: £23.00
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~0 -
Actually Queenie you've given me an idea, and I can't believe I didn't think of it before. I'm due to divide the starter in 4 days, so i'll try freezing half instead of making bread. I can then resucitate it a few days later and see what it does. Then I'll know before I go.0
-
Great idea
See, two heads are better than one :rotfl:
Do come back and add your findings to this thread, I'd love to know the outcome.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PMS Pot: £57.53 Pigsback Pot: £23.00
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~0 -
Well, I tried it, and it worked!
When Stanley was ready for dividing (every 5 days, he's a growing lad), I fed both halves. One went back in the fridge as normal, the other went into the freezer for a holiday.
A few days later I got Stanley Junior out of the freezer and let him defrost at room temperature. At this stage there was no way of telling if he was alive or dead.
About 18 hours after getting him out of the freezer, I fed him, and left him on the worktop with a damp cloth over the top of the bowl. 24 hours later, he was extremely vigorous.
I then halved him, binned half, and fed the remaining half. Four hours later, I turned him into a delicious pain de campagne.
Just thought you SourDoughers might like to know.
Thanks Queenie for the inspiration.0 -
How do you make this sourdough? (it's a live yeast culture in the form of dough,isn't it?) and can you use it to make bread in the BM?M.A.C.A.W member number 39
Those who are inclined to casual cruelty say that inside a fat girl is a thin girl and a lot of chocolate. Terry Pratchett0 -
Pipkin wrote:How do you make this sourdough? (it's a live yeast culture in the form of dough,isn't it?) and can you use it to make bread in the BM?
http://forums.moneysavingexpert.com/showthread.html?t=93802&highlight=sourdough+starter
especially posts 9, 13 and 140 -
Pipkin wrote:How do you make this sourdough? (it's a live yeast culture in the form of dough,isn't it?) and can you use it to make bread in the BM?
Hi, I use my sourdough starter to make different types of bread, sometimes in the BM sometimes by hand.
The most successful one in the BM is "Pain de Campagne", which is a "rustic style french bread"
This is the recipe I use, which I have adapted from Jennie Shapter's "Bread Machines and Beyond" (adapted in that I use my own starter, instead of creating one each time).
Take about 225g of your recently fed sourdough starter, and put it in BM.
Add:
120ml water
225g unbleached strong white flour
50g strong wholemeal flour
25g light rye flour
1.5 tspn salt
1/2 tspn sugar
1/2 tspn easy blend yeast
Run the breadmaker on the dough cycle, the one which includes the initial resting time (This warms everything up. On my Panny it takes 2h20m)
At the end of the dough cycle, turn the dough out on to a lightly floured board and punch down. Shape into a ball, put on a greased baking tray and cover with cling film. Put in a warm place to rise for 45mins
Towards the end of the rising time, preheat the oven to 220 degrees (gas 7).
Dust the top of dough with flour, cut three parallel slashes across the top and then another three at right angles to the first three. (This enables it to rise properly)
Put the baking sheet on the bottom rack of the oven, bake for 30-40 mins until golden brown and the base sounds hollow.
This gives a lovely textured loaf with a mildly sour taste. It makes great toast when stale, but ours often doesn't last that long.0 -
Thank you both very muchM.A.C.A.W member number 39
Those who are inclined to casual cruelty say that inside a fat girl is a thin girl and a lot of chocolate. Terry Pratchett0
This discussion has been closed.
Confirm your email address to Create Threads and Reply

Categories
- All Categories
- 351K Banking & Borrowing
- 253.1K Reduce Debt & Boost Income
- 453.6K Spending & Discounts
- 244K Work, Benefits & Business
- 598.9K Mortgages, Homes & Bills
- 176.9K Life & Family
- 257.3K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards