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Originally Posted by jwithnell  Many sourdough purists insist on keeping the sourdough for years on end, so it would be interesting to know for sure how this was handled in the Jewish culture. I'm active on a baking forum so I'll see if any of those folks know. I have heard that making unleavened bread, at least in the modern era, requires very specific timing to make sure there is no opportunity for a wild yeast to take hold.
As an aside, I've read that the cook on old western chuck wagons used to sleep with their sourdough to keep it from freezing overnight. That's dedication! |
That's funny. My Mom's sourdough froze one night sitting in the kitchen. (We had an old fashioned house with no central heating--on a minus 40 night sometimes the inside of the kitchen would be in the teens).
She was worried about it being killed off, but it worked fine. After that, she always froze a bit for safekeeping and never worried about keeping it going.