Sourdough Starter Quiet Days: A Journey into the Art of Patient Breadmaking
In the world of sourdough breadmaking, there exist periods known as “sourdough starter quiet days”. These are intentional intervals during which the sourdough starter, a fermented mixture of flour and water that serves as the leavening agent in sourdough bread, is left undisturbed to rest and mature. One common example is the practice of refrigerating the starter for several days or even weeks, allowing it to develop a deeper flavor and complexity.