I am on my fourth sourdough starter. I lost one of them to neglect, one to an ex-wife (she must have been angry at me that day), and one to an ex-mother-in-law (she dumped it 'cause she thought it was a forgotten batch of pancake batter
). I am determined not to go through the hassle of acquiring a fresh starter ever again so I am wondering if any of you have had success in freezing and later thawing some sourdough starter. By this I mean that I would like to reserve a small amount in the freezer as an "insurance policy" against future catastrophes to my main starter.
The more important question of the day is: Can someone give me some tips on making some sour pizza dough? Please refrain from telling me to add dry yeast to the recipe since I consider that the worst sort of baking heresy!
Get out of bed
Make some bread
It's Fred Manhed!