[Cheviot]

Hi all,
I'm on day 5 of a sour dough starter, and the recipe says that from day 4 to day10, you need to remove 200g of starter and replace it with 200g of flour and water, yesterday I made a loaf with the 200g I took out, however I cannot use a baked loaf every day for the next 5 days, I also don't have much room in the freezer to put in loaves, so I was wondering if I could freeze the starter instead.
Regards
Sue

[Ina]

I suppose you could... However, the way I used to do it (no fridge, either, so had to work it some other way): I used to work in enough flour to basically dry it out; that turns it almost inactive. After a week or two I reconstituted it with enough warm water, and it was as good as new.

In the fridge it used to keep well enough for at least a week, too.

[Cheviot]

Thanks Ina,
I will try freezing the 200g that I have to remove each day, then when I have got to day 10, I think I might try your method, sounds ideal, I've never made sour dough before, but the loaf I made yesterday was very good, although it hadn't got that proper sour dough taste, probably, because may starter isn't fully mature yet.