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!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)