STOP Putting Your Starter in the Fridge — Medieval Bakers Kept It Alive for Years Without One

Get our medieval cookbooks here: http://medievalway.store/cook You get home from three weeks away and open the fridge. There is an inch of gray liquid on top, the dough under it has gone slack, and the smell comes up at you like paint thinner. You pour it off, you feed it, and you wait. One day, two days, three days, and nothing moves. What nobody told you when you put that jar away is that you never stopped anything. The cold only slowed it down, and it kept eating the whole time you were gone. You stand there, spoon in hand, looking up what a new one costs. About thirteen dollars for a live starter from King Arthur Baking. Thirteen dollars because you took a vacation.