Four Hour Starter vs. Overnight
Some of your recipes refer to "four hour" starter - others to an "overnight" starter. I would like to make starters the night before. Should the starter be put in the refrigerator overnight, or left at room temperature?
You need not refrigerate, but reduce the yeast a bit. In any event, more fermentation for your starter means better flavor (but less yeast is required). If you choose to refrigerate, keep the recipe as it is.
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