Yes, many people refrigerate their sourdough starter overnight or for extended periods before feeding it again. Refrigeration is a common method for maintaining and preserving a sourdough starter when it is not being used regularly.
Refrigeration serves a few purposes when it comes to sourdough starters:
Slowing Down Fermentation: When a sourdough starter is kept at room temperature, the yeast and bacteria in the starter are more active, leading to faster fermentation. By refrigerating the starter, you slow down this process, which can be beneficial if you don't plan to use or feed the starter daily.
Reducing Feeding Frequency: Refrigeration allows bakers to feed their sourdough starter less frequently. When kept at room temperature, sourdough starters typically require daily feedings to maintain their vitality. However, refrigeration allows for longer intervals between feedings, such as once a week or even longer.
Easier Maintenance: Refrigerating the sourdough starter can be more convenient, especially if you don't bake with it regularly. It gives you more flexibility in your baking schedule and reduces the need for daily attention to the starter.
When refrigerating a sourdough starter, it's essential to follow some guidelines:
Feed the Starter Before Refrigeration: Before putting the starter in the refrigerator, make sure to feed it with fresh flour and water. This ensures that the starter has enough food to sustain itself during the cold storage period.
Use a Covered Container: Place the fed sourdough starter in a covered container to prevent it from drying out or absorbing other odors from the refrigerator.
Allow the Starter to Warm Up Before Use: When you want to use the starter for baking, take it out of the refrigerator and let it come to room temperature. Once it's reached room temperature, you can feed it again to refresh and activate it before incorporating it into your dough.
Periodic Feeding: Even when refrigerated, sourdough starters will eventually consume all the available nutrients and lose their vitality. To keep the starter healthy and active, it's a good idea to take it out of the refrigerator periodically, feed it, and let it ferment at room temperature for a day or two before returning it to the refrigerator.
By refrigerating your sourdough starter overnight or for more extended periods, you can maintain it with minimal effort and continue to bake delicious sourdough bread whenever you're ready.