More specifically, can you use a sourdough starter, or allow it to live in your fridge through the spring Holy Days?
There are a few bakers in the Church who have received sourdough starters and have started to make sourdough bread. A sourdough starter is essentially flour, water and salt. Once these ingredients are added together it begins to ferment. There is natural wild yeast that is on ground flour that begins the process of fermentation when it is combined with the water and salt. The longer a starter is allowed to grow and be used, it gains flavor characteristics, and older starters are prized as having a fuller flavor and stronger binding properties.
Some of the oldest actively used sourdough starters are over a century old, with notable examples including a 120-year-old Yukon Gold Rush starter and San Francisco starters dating back to the mid-19th century. Many family-kept starters are 50–100 years old. Recently, there was even an experimental, 4,500-year-old yeast from Egyptian pottery that has been revived and used to bake bread.
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