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My aunt's sourdough question made me rethink my starter routine
She asked why I feed my starter at 7 a.m. sharp every day when I only bake on weekends, and I couldn't give her a real answer besides habit. Now I'm testing a twice-a-week feeding schedule in the fridge, has anyone else simplified their starter care without losing strength?
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the_claire1mo ago
Taking the twice a week fridge feed even further, I skip the discard step completely and just stir down whatever hooch forms on top before feeding. The cold slows everything way down, so by the time Sunday rolls around the starter is hungry but still smells like yogurt and beer instead of nail polish. I feed it 1:5:5 straight from the jar, let it sit on the counter a few hours, then back in the fridge it goes. Been doing this for about three months now and my loaves still get that same oven spring as when I was baking daily.
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