Sourdoughs can be remarkably forgiving -- I've frozen them for several
months without any problem and have successfully moved across the state
toting the frozen sourdough in an ice chest.
However, I just had an unusual problem: I left my sourdough sitting out on
the counter for a day and a half to warm up before using and it caught some
other sort of mold spore and was completely ruined (scummy layer on top and
awful odor). Therefore, I'd recommend if you are in a warm, humid climate
such as Houston that you leave your sourdough out no longer than 12 hours.
Also, I never use anything metal to stir it or store it to avoid any
reactions.
Elsa Kapitan-White <kapitan-white@xxxxxxxxxxxxxxxxxxxxxxxxxxx>
Schlumberger Oilfield Marketing Services
225 Schlumberger Drive, Sugar Land, TX 77478
(281)285-7563, fax -8545
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