I'm making a levain (my first, ever) using "hazy" apples, following the procedure described by William Alexander in his delightful, "52 Loaves." I started the apple and water process last night. The first step involves letting the mixture sit at room temperature for three days. But alas, I must go out of town for two days, leaving early on Friday, before the initial apple-water mixture will be ready for the next steps. Can I just put the jars in the fridge and pick it up when I get back on Sunday? (The net result will be one day out of the fridge and a bit under four days in the fridge.) Thanks so much. ;o)
You deserve a cookie.