Mary Henry

May 18, 2020 at 2:00pm

I began the starter about 10:30 am today for European crusty rolls, planning to make them tomorrow for dinner. I have now read the blog and realized 24 hours could make the starter go dormant. Starter has already bubbled up nicely and in this day of flour shortages I hate to toss. Can I save this by putting starter in fridge now to slow its progress?

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