Janet’s nap time

When it comes to maintaining a healthy sourdough starter, understanding the right techniques is crucial. One of the most popular methods is to give your starter a 'nap' in the fridge. This process slows down its activity, allowing you to store it for longer periods without frequent feedings. To prepare Janet for her overnight fridge nap, make sure she has been recently fed. Begin by discarding a portion (usually about half) to maintain the desired consistency. Then, feed her with equal parts flour and water, mixing thoroughly. Once she has reached her peak of activity—bubbling and rising—she's ready for her nap. Place Janet in a clean, airtight container, leaving some space for expansion. This will help curb any unwanted odors and protect her from contaminants. After a good slumber in the fridge, Janet can be revived by taking her out a few hours before you plan to bake. Feed her again and let her come to room temperature. Regularly napping your sourdough starter, like Janet, promotes a more robust fermentation process, resulting in deliciously tangy and airy bread. Don’t forget to maintain your regular feeding schedule once you start baking again. With the right approach, you can enjoy freshly baked sourdough at home with ease!