NEVER Throw Away Your Sourdough Starter!
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- Опубліковано 8 лют 2017
- Wanna learn how to bake fresh, delicious, artisanal style sourdough bread at home? (No matter how busy your schedule is)
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This is a little trick i've developed in the recent weeks that continues to deliver every single day! Sourdough starters are a great tool for so many different projects in the kitchen and i’m just starting to explore the possibilities. Below is my video on Sourdough bread but there will certainly be more to share as I refine my skills.
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#sourdoughstarter #scallionpancake #kitchentips
How to Make Sourdough Bread by Feel (No Recipe)
• How to Make Sourdough ...
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If you get sick of the scallions, I bet you could do chopped kalamata olives with sesame seeds, then sub. Balsamic, olive oil, a little oregano and S&P for your traditional dipping sauce. Such a great idea! Thanks :)
love it.
I have to try that recipe!
I am also thinking some cheese, maybe cooked and dried bacon.
Olive tapenade...
I've tried it fried in butter with oregano, garlic, sesame seeds s&p and feta cheese. It was very good
Having eaten a lot of these over the last few weeks I'm relatively confident this alone is a worthwhile contribution to human knowledge
Fifteen years I've been watching UA-cam. This is THE best video I've ever seen. Anyone with a brain can extrapolate the lesson taught here to another 100 lessons.
If you’re like me and you don’t like the goopy sticky texture of just putting the starter in the pan and frying it, thin it down with water. I’ve been thinning mine to crepe levels of pan spread. It’ll get you beautifully crisp, lacy edges. Scallions are good, but when you get sick of those, get some cheddar on there, let it melt a bit, flip, and crisp.
Edit: It’s the next day and I just fried one in butter instead of oil. Just do it. Trust me. You’ll thank me.
I'm going to have to try both butter, cheese, and thinning it out options next time! The doughy inside is too plain and a bit bleh for me too. Thanks for the suggestions!
You read my mind! In the first comment none the less. God bless you.
Yes, this, definitely. The goopy texture seems to me to be undercooked dough. Your idea of adding water and spreading crepe thin is excellent. Another UA-camr, Farmhouse on Boone, recommends putting it in a hot cast iron frying pan and baking it for about 10 mins at 425F even when spread into a thin layer. The first time I made this, I baked in a 350 degree Toaster Oven, after frying on both sides, for about 20 minutes or so because it was too undercooked.
Thank you this is an awesome idea!
@@KD-np2prIve tried this low and slow, medium and added a lid. Starter consistency, crepe consistency, i just cant get it to cook. I rarely fail in the kitchen so this is really getting to me.
I’ve been making these for the past two years (sourdough was my quarantine hobby) and I’ve never grown tired of them!! I love the zero waste and how quick and easy it is. We call it pan bread ❤️
I actually tried it for my first time today and the inside of the pancake was super doughy I wonder what It is I am doing wrong.
Love this! I hated wasting all that flour every time I dumped it off to feed. I've made these 3 times with mixed results. I think the key is to have a risen starter that is room temp, not one directly from the fridge in a more dormant state. I also noticed the temp of the pan makes a difference. If its too hot the interior stays doughy.
Totally agree! Room temperature starter is easier to use for dough as well as in this scenario.
I didn't have scallions so I used chives from my garden, that was incredible dude. Great use of starter
Um....My sourdough starter is nearly thirty years old, and has travelled all over the U.S. with me since I left home for college (it came off of my auntie's sourdough pet, Bert), and it gets fed on Saturdays, *if* I'm baking. It's not necessary to feed sourdough daily. if you keep it dark and cool, it won't need so much tending.
Miki Odendahl That's super cool
I agree. My sourdough is age 6, I've been travelling with it more than a year all over the world, through Southeast Asia, Middle East, Europe, America by now. The climate can be sometimes too hot, too cold, too wet or too dry. But it's surviving and still super active. The hydration of the sourdough itself doesn't really matter, I've found. And I can bake my sourdough bread everywhere I go.
Thirty years? Well done. It isn't easy to do.
Björn Mundt It's really easy. You just have to always remember to be clean when handling it, and change out your crock periodically. Maybe growing up on a farm just trains you differently.
asa lowe I bake on Saturdays, and feed my crock after I have separated out my starter for the bread. If you begin at dawn, you have bread by supper.
Regardless, feeding your culture *before* you bake is backwards; not only does it disturb the chemistry and slow down the rise of your dough, but it alters the taste of your bread, as well.
We've been trying this for a few weeks, and I honestly think, you may have had one of the best culinary ideas in millennia.
Absolutely genius! I tried this last night and it was an enormous hit. I always felt a bit ashamed about throwing my starter away each time I fed it, but not any more. I'm so excited to feed the starter, because I can look forward to a pancake! A small tip: if you roll out the starter into a rough disc, put a bit of oil on the surface of the dough, and slice it from the center to one edge, you can roll it up into a cone. If you then smush the cone back into a disc, then roll it out again, you get all these great layers that make the green onion pancake amazingly fun to eat. Thanks for this idea.
I was inspired! I dumped the “throw away” right into the waffle iron. Turned out so well! Since we add butter and maple syrup, no need to do anything else. I did have to keep it going longer than usual waffle batter. But it turned out really well.
Love the waffle idea as well... looks like I'll have to buy a waffle iron now ;)
This right here is my favorite UA-cam recipe video. This single recipe is what allows this frugal woman to not have to ever throw out her sourdough discard. It's also the first video of yours that I watched. THANK YOU!
I'm a professional lurker - I rarely like or comment on anything. It makes me kind of an ass but I'm just not that social - yet I just had to tell you - beautiful food, man! Bravo! Simple ingredients, minimal waste, easy, affordable ingredients and a dish that is so sublime one could eat it every day. I can't think of anywhere you couldn't serve it. Truly elegant. I'm subscribing after only watching this one video because I don't want to miss a thing. It's so rare that one encompasses the true spirit of cooking. Never. Stop. Cooking.
You also are a professional writer, too. I'll bet. If not, you should be :)
Been doing these lately since my sourdough bread was a failure I was left with the starter and yes, this is good, you can also do it with no oil in a non stick pan and it’s like a pita bread!!! Perfect for lunch!
Yo this is great. Also you can do the exact same while sneaking in a fried egg. If you pour the starter into the pan in a ring shape, form it so there's a decent size hole. Then you flip it the first time, crack the egg in the center, maybe flip back to the original side for 30sec if it needs.
Holy shit man.. I'm gonna put avocado, salmon and poached egg on that for breakie. Awesome idea.
AngryHippo these comments make me think it would be good with cream cheese on top too! Oh, with Everything But the Bagel seasoning!
My try was cream cheese(vegan) and smoked salmon, but my sourdough Heinrich consists of buckweat and whole rye so my pan fried bread is darker and a little richer in flavor.. Tasted like heaven
Fry an egg on top! Or make a mini breakfast pizza
Breakfast pizza... I need this in my life :) Thanks for the idea!
Stem & Seed I was thinking the same thing😃
Oh my god
Holy crap thank you so much
Brillant!!
this is incredible. wow. took all I had to not eat my entire starter. I made a few plain with just a little salt and it's very very good and I imagine it could be pretty versatile with lots of different types of flavorings, sauces, and add ins. made mine extra thin and crispy. good lord I need to stop before I make more.
Same here.
It's absolutely delicious.
Omg I can't believe I've been throwing this deliciousness away for so long 😭 this is delish- thanks!
100% hydrated starter is a bit thick as a batter. I found it useful to gently mix in some water. This makes for a thinner, more circular pancake that's less gummy and more delicate. The green onions embed themselves better too.
Love this! Such a great idea. I did this with a Parmesan crust and sweet corn for a super quick lunch/ snack for me and the kids.
You're a genius.
ps : I guess calling this a tasty diaper would sound gross, but it kinda follows the "baby" metaphor...
Alex French Guy Cooking lol
LOLOL I died!!!
Alex french guy cooking when can use the starter
Alex French Guy Cooking this would be amazing with zatar
or you could watch Alex's video on storing this stuff
It's 9 p.m. I just fed my brand new (6 day old) starter and watched this vid... I gotta tell ya, this is an AWESOME idea. I just so happen to have all the stuff laying around (for the sauce too) and it's such a brand new flavour. That tangy sourness of the starter, mixed with the scallion and sesame oil 👌👌 I used a little five spice to keep with the Asian theme and it's really and INCREDIBLE snack. Thanks so much! Much love from the Netherlands 🍞
THANK YOU! I've been nursing a new starter for the past 3 weeks, and haven't made bread yet. I feed it twice a day, and toss the extra in the trash. This is EXACTLY what I was looking for! I can't wait to eat it tomorrow for breakfast.
I just made this but kept it simple with mixed herbs, salt and pepper and honestly it's so good. Thank you!
Wow, my wife and I just scarfed down one of these beauties and are now ruing every bit of starter we've ever squandered. We did a tzatziki-esque sauce and it was so good! Thank you so much!!
Made this and it was amazing. Far and away the best and easiest thing I’ve seen to do with leftover starter.
I’ve been doing this for the last couple weeks and I am obsessed! Telling all my family and friends about it too
Whaaaat?!? This is amazing! You just changed my life man!
Dude, thank you for this idea. I’ve been making this every other day now. It’s the healthiest, tastiest, and fastest flatbread I can make while keeping my pet sourdough in control, and goes well with my weekly stash of hummus or baba ganoush. Goes with ANYTHING. It’s a perfect anytime-snack or accompaniment to any meal, for everyday fare or parties. ❤️
I've made this almost every day since finding your glorious recipe. I enjoy it more than sourdough bread, really. So easy so satisfying. You are a rockstar in this house. TY.
I just made it with yellow onions instead of spring onions, because I didn't have those.
It was one of the best things I ever ate. Really good texture and complex taste - I know what I'll do in the coming days with my starter.
Thanks!
Love this recipe so much I now rarely use my starter for bread! Thank you, so brilliant!
miz mle 😄
I store my starter (only 50g) in the fridge as I only bake sourdough bread once a week. The morning the day before making bread I feed it once and feed it again the same night. This way you have no excess starter.
Jen Rossey hey, I've been trying to make the starter from oatmeal flour.. it's been 3 days and I don't see any bubble but the smell become kinda sour.. is that normal or what?
Totally normal. 3 days is short, keep feeding it every day. After 7-10 days (depending on room temperature) your starter will be ready.
Here is a good guide: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
You can wait for up to a week but you can look it up
Jen Rossey That's how I do it, too. If I want multiple large batches, I feed daily at room temp for a week or more ahead of time.
jeffry yohanes did you ever get tjis starter to grow?
I got this recommended to me the second day after I started my first sourdough starter. Today I made this sourdough pancake with some spiced butter and a sunny-side-up-egg on top and it was definitely one of the best breakfasts Ive ever had. Thanks for the idea!
How excellent! I'm on my 5th day of my Sourdough Starter, I can't wait to see how the starter ferments and this was an excellent video on how to utilize the discarded sourdough starter easily and deliciously.
I made this with the everything but the bagel seasoning from Trader Joe's and Garlic Olive Oil. What a treat! I'm worried I'll never want to make bread again, just starter pancakes.
Haha that's funny- i use the TJ everyday seasoning. Also fantastic.
Good timing ;) I just made my sourdough starter about 2 weeks ago and I already made pizza, bread, waffles, & baguettes , I am addicted and it is just the beginning for me! Thank you for sharing. ~ Lawrence
How did you make the sourdough pizza dough.Thanking you
Can u share recipes u used
I've made and it's the best bread ever! I 've tried it with some seeds on top, coarse sea salt and olive oil. It's just amazing! Thanks for not wasting such a beautiful thing as sourdough!
I’ve done my own version of this ever since I saw your vid and it’s amazing! Thanks for sharing that this was possible
Oh man I gotta try this!
Yo Cody the science guy lol
Cody!
I’ll look forward to your sourdough starter video.
I am making starter JUST to make this. Not even for bread 😆
Same.
And pancakes... and pumpkinbread you even can make noodles with sourdough
Serena Odonata noodles? How does that work? Noodles usually don’t have a riding agent
@@charlieshiffman1876 I assume it's made with the discard because that usually don't have any rise in it
I did this with my discard this morning and it has changed my life. It was so good!
BRILLIANT! Thanks for sharing! I love the chill vibes too.
Started making this a while back to reduce my waste, but it has now become the main reason I feed my starter. I feed it before I go to bed and then I can bake it in the morning! You should really try Furikake (a japanese rice topping) as a topping, it goes perfect with this!
This looks like a really exciting way to use the excess sourdough starter so that it can do it's thing on the countertop. Otherwise, once developed you can slow that daily process down by putting it in the fridge, as mentioned by Laurens Peek, or If you had to halt the whole process for longer time, you could put it covered (and labeled) in the freezer, take it out when ready and away you go. It's a living organism that can, if neccesary, be slowed right down to dormant stage, only to be revived again when your schedule allows you to be more present.
Lol “Pan”means bread in Spanish. So not only is it pan bread but it’s bread bread. Love it!
Omg I just did this and it was SOO FREAKING DELICIOUS *.* Thank you so much for the genius idea and keep'em coming :D
Had this for breakfast. I'm Hooked!!! The flavor possibilities are endless. I need a gallon of starter just to share this for a morning brunch group. Thanks for sharing.
Although my first sourdough starter is not coming along as planned, I am learning a lot and have been able to make (and eat) discard pancakes along the way! Thanks for sharing this discard option!
Thanking you for showing how to go a step ahead with the sourdough that we love but don't always use to bake everyday. Please keep your recipes for sourdough uses rolling. Thank you.
This is my favorite bread tip of the year. I have actually stopped making sour dough at times because of the guilt of wasting flour when feeding the starter and not making bread. We tried frying the starter twice this weekend and the whole family loves it. Wonderful idea! Thanks so much!!!
Great Idea. I never knew of what to do with my "to much" dough. Sunday-morning-fresh-flat-bread Breakfast..
i just tried exactly that.
wow! amazing! the acidity, the taste... i added some grated parmesan on one of them.
nom nom nom
Thank you, I made two this morning and my whole family loved it!!! They can't wait for more lol. It was a nice change from what we've been eating in this quarantine. Great Idea, now I need more scallions:(
If you put store bought scallions in a jar of water. More grows!
Try a little salt in the batter (optional). Top with Italian seasoning, and grated Parmesan cheese.
I grow garlic chives and those instead of scallions
@@jamieoliver1976 yummy
This is such a genius idea! Absolutely love making these and I haven't ever wasted my discard. Thanks so much!!!
Smells amazing! Excited to try it, thank you!
"You have to feed it every day!"
At that point it's just a weird roommate.
It? You have to name them, they need love!
@@SingingSealRiana "name it?" - did your mother/grandmother any people in the past 'name it'? no, but it worked just as well.
@@eighty_more_or_less First of all, there is a thing called humor.
my mother did not bake once in her life, nor did her mother, the other grandmother I never got to know, but nameing it is not unusual at all. Just like a kid, pet or plant, if you put a lot of care in something, you tend to be emotionaly invested and giving a name is part of that. The people I know of cultivating sourdough pretty much all named theirs ^^
People name their cars and boats and those are not even alive.
@@eighty_more_or_less Why so serious? It was clearly meant to be humorous..
I made this by sauteing some leeks in the pan before pouring the starter on top of it and it worked great!
you're right, I waited for scallions but my sister bring leeks instead and it worked tho.
This is so good had for the past 4 days...and family loves it too. Genius
I am loving this I have been making this for the last 4 days .also making everyone try them. Thank you for this awesome recipe
I made sourdough pizza dough a few weeks ago. came out great! going to attempt to make sourdough cinnamon rolls soon!
I love these, thanks so much for the suggestion! As an alternative, I tried mixing chopped kimchi through the starter and then frying it. I cut the 'pancake' into pizza slices and then serve with a dipping sauce made with soy, lime juice and chili flakes! I'm going to have to try the thinner cheesy version as well.
Ohh this sounds so good!! Will try this tomorrow!
WHOAH!!!!!!!!! I've been looking for various ways to use my sourdough starter 'discard,' and hands down this is the most mind-blowingly awesome (and easy!) recipe ever. A MILLION THANKS! I add a squirt of Sriracha sauce to my dipping sauce.
I made these tonight but added thinly sliced apples, they turned out so light and fluffy! Ty so much for sharing!❤
Thank you! I honestly felt bad throwing so much of my sourdough away. This is a great idea.
Once its active you actually dont have to feed it every day!! Put it in the fridge and feed it at least once a week. For the breadmaking you can use poolish: make some 100% hydratation wet dough the evening before, with only 60 to 100 grams of water and flour and 20 to 50 grams (recently fed) starter. The next day you finish the dough with this (calculate for hyratation!). Using this method you don't need to maintain so much starter.
Edit:
This was my old method. New method is basically the same but without the extra step of making poolish. I Keep 60 to 120 grams of 100% starter in the fridge. The morning before bake-day I get it out of the fridge and feed it equal parts water/flour. It sits all day out of the fridge and in the evening I feed it again equal parts flour/water, making sure I have enough for my bake plans + a little for the next day. The next morning it is crazy active and it goes directly into my recipes. My loafs consist of approximately 30% sourdough (against total flour weight, including flour in sourdough, comes down to 20% of the total dough weight). When I'm done with the sourdough I feed it so I have approximately 60 to 120 grams left and put it straight in the fridge, ready for the next round.
If I keep it untouched for more than a month in the fridge a couple more refreshrounds are wise. I went to a maximum of 8 months without touching it and got it back to full power within a week. It did had a weird smell for the first couple of rounds though, so I would advise to keep some in the freezer if you're going longer than 6 months without refreshing.
Just made these using my new starter. Delicious, thanks for the recipe!
Awesome man. Thanks for the video. Keep it up! Love all the way from Houston Tx
Omg it was amazing!! Igot lazy and just fried it and dipped in a little salt. Still amazing!
Would love more sourdough videos!
Thanks! Most helpful, love your kitchen, and the way you think about food. Bravo!
This was a lifechanger for me!! Highly recommend trying it out. I love to leave mine on the hot pan once it’s cooked (off heat), this way it gets really crunchy. Love to make mine with just seasam seeds, put some honey on top, lots of greens, some summer tomatoes and maybe a fried egg, thats my go-to quick meal, daily! Thank you so much for this tip, I love it and I’ve been telling people about it and ice they’ve tired it they love it too. Wonderful!
OMG.... you just gave me the perfect reason to start making sourdough again! I was pissed to be throwing away that liquid yeasty gold every week because I couldn't use it and eat it all so I stopped making it. But if I can use it as a pancake? Awesome idea and I can see myself experimenting a few recipes :)
Yallllll. I think I’m on like day 6 of my sourdough starter and just made this, I just used some dried chives that are 100% expired from my pantry and salt and pepper, maybe too much oil. Sooo gooooooddd omg 😳
Mine have bitter aftertaste :/ did yours tasted like bread?
Sherly Meliani no it had a taste to it like kind of tangy sour. Mine actually ended up smelling REALLY sour and I gave up my endeavor. I tried cooking it like I did previously to see if the taste was affected and it was inedible. It may also not be your cup of tea, my husband hates it 😂
@@KangaBooBoo mine smelled soury, i just made it, no one in my family like it, my mom even think it's poisonous 😅
Dude this is true stroke of genius! Now the starter becomes a product on its own. You could totally put it on the menu
I have been making this very often with discard! It’s fabulous! Thank you for this amazing idea
I was super excited to try this. Have fried up 2 times and the middle of the dough is gluggy. Crust is great but the middle isn’t even bread like at all. Help!! I tried a bigger pan for a thinner fry but no luck.
Just lower your heat to let it reach the middle of the pancake
Okay, so that looks amazing. How would you recommend I feed/store the starter if I just wanted to do a pancake every morning? Admittedly I've never kept/made my own starter so I'm just now watching videos after watching this.
Edit: Oh yea, my main question, how long/many times do I need to wait/feed it before I could start making these pancakes?
I made my first pancake today and I started my starter back on the 17th. So it was 3 days for me this might change depending on How active your starter is.
So loved this!! Used to everything bagel seasoning on the top with the scallions AMAZING!!!
Thank you! I will definately try this...as I like keeping my sourdough starter active on the counter and always look for ways to use some of it up. Very helpful.!
dude - mix in some kimchi for a kimchi pancake. then, wash it down with some kombucha. triple probiotic
Ohh my gosh, i forgot my kombucha!
You've reminded me.😨🍄🍄🍄🍄🍄😂
That's a good idea. Better stock up on those astronaut diapers...
He will then achieve Super Hypster Saiyan
Mix the Kimchi with yogurt.
Not if you cook it ..
“This is the best scallion pancake you will ever have”
Taiwanese people: uh, what did you just say?
Koreans and Chinese also....very Asian dish, you could even add chopped shrimp, salt and pepper
Delicious, I just watched your video, and had everything on hand to make it straight away. Fab.
I just tried this today for the first time - it's a winner. Delicious.
Hey! I wonder if it actually has any health benefits since we kill the living bacteria when we apply heat (fried in a pan), right?? Have been wondering about it everytime I put myself white flour boundaries haha
Thanks for the video!!
When I've watch the sour dough vids I was always offended by the idea of discarding the dough. The last time I was doing sour dough was years ago and I was baking a lot more bread. Thanks!
I just made this for the first time, and I'm so happy. Thank you for this idea!
You are a genius! I’m totally addicted to these and got my friend hooked as well.😋
What about everything but the bagel seasoning? I made one this afternoon it was awesome
Okonomiyaki - Japanese pancake batter substitute :P
I initiated my starter several days ago and it was doing great. Yesterday it didn't "grow" and I was discouraged so I made your scalliion pancakes (and added chopped leeks) with some of the starter. DELICIOUS. Now I am back to being happy because even if the sourdough bread baking doesn't pan out, I'll always have scallion pancakes. Thank you :D
You are the best! I used ur videos to make the starter, the bread and everything! Our bread came out great! We did need a Dutch oven, the first breads we made without the Dutch oven, didn’t work. After I borrowed a Dutch oven from my MiL, it is the best bread ever! We Love your videos! U r the best explaining!! So delicious! I have to work out extra hard to not gain so much from eating all of this delicious things
I can hear the scream of a million living Yeasts :(
j/k Iove your sourdough video man.
Cruelty to the YEASTS!
conveniently, they do not have nervous systems, so they can't feel pain
not yeast... bacteria colony. yeast is fungus
isak austin and yeast are some of the micro organisms present in sourdough starter.
saurdough starters you get from the shops are often fake :) sourdought should be allll bacteria, dead when cooked ofc
Are you discarding/frying the starter before you feed or after you’ve fed that day?
Before, I'm pretty sure! That's what I do -- that way all of the batter has had a day to ferment, as opposed to just a small part of it. Works well!
Yes, when I feed my starter I have to reduce the amount first. I pour the excess into a bowl or pan to be used. Then feed my starter as normal.
Yep before you feed it. Then you feed the remainder
Thank u so much for this video. Ive been throwing out my sourdough starter at every feed. But i tried ur receipe and it was delicious. Not wasting my starter anymore! The dipping sauce sealed the deal.
I am eating this now and it is SO GOOD. I usually keep my starter in the fridge, but I've been keeping it out now so that I can eat this pancake everyday! Delicious.
I’m never throwing my starter away again. Making this every single day until I get sick of it.
I kept mine in the fridge and have some ideas what to do with it after watching this video. Looking forward to my next feeding session.
I saw josh yesterday at the times sq station. I was going to say hi but I was with my gf. He had a dope striped sweater on haha
Oh my goodness, I just started the sourdough starter game. Didn’t know what to do with the sourdough starter discard. Then I tried the fry bread suggestion with scallions. It was fabulous. Thank you. More importantly this was discard from day 2 of the beginning process. It worked really well. Cheers.
I am amazed by the different methods people use for their sourdough. Mine just rests in the fridge for months and it's fine. 😊