I just created my first sourdough starter. I'm still in the initial days of building the chef/mother. It's a rye sourdough starter and I need everyone's tips! I've been leaving it on the counter, loosely covered, between feedings. Is this right, or should it be in the fridge? Any other tips, pointers, or experiences you have to share are very welcome!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!