I make sour dough bread frequently with great success usually using Peter
Reinhart's directions. Early this month I had a lot of firm starter and so
I put some into well oiled baggies and into the freezer. I removed one two
days ago. Let it warm up in the refrig and when it was thawed proceeded to
make the final dough. Disaster. No rise. So I put it away in the
refrigerator and will experiment by taking a bit and refreshing it and see
if I can resuscitate it.
Anybody have any thoughts on what went wrong?
Also what is the advice about purchasing a not too expensive scale that
weighs ounces, grams etc?