Sourdough Starter: Counter or Fridge? Pick by Bake Schedule
By Bubba Goodcrumb · · 33 seconds
Bake daily? Keep your sourdough starter on the counter. Bake weekly? The fridge can mean less maintenance. Counter storage keeps fermentation moving, so feed regularly. For fridge storage, feed your starter, let it begin rising, then refrigerate loosely covered. Before baking, bring it back with
Video transcript & original script
Original production script
From the original Bubba Goodcrumb post in Ori. This may include production directions and may differ from the final spoken wording.
HEADLINE: COUNTER OR FRIDGE? CHOOSE BY YOUR BAKE SCHEDULE
RUNTIME: ~37 s · 92 spoken words
HOOK: If you bake daily, use the counter. If you bake weekly, use the fridge.
BEAT 1: Counter care keeps starter active and fast. Feed every day, or when it peaks and falls, so acidity does not build too far. [on-screen: Counter = active and fast] [b-roll: Starter jar on warm kitchen counter]
BEAT 2: Fridge care slows fermentation. Feed it, let it start rising, then refrigerate loosely covered for lower-maintenance storage. [on-screen: Fridge = slower fermentation] [b-roll: Feeding jar, then placing it in refrigerator]
BEAT 3: Before baking from the fridge, give it one or two room-temperature feedings. You want strong rise before it goes into dough. [on-screen: Wake before baking] [b-roll: Cold starter warming, then rising after feeding]
CTA: Pick the method that fits your life, and your Bubba Goodcrumb starter can stay healthy long term.