My sourdough starter method changed completely after a bad batch in 2022

I used to feed my starter once a day with 100 grams each of flour and water, keeping it on the counter. After a whole batch of loaves came out flat and gummy in the fall of 2022, I switched to a twice-a-day feeding schedule and started keeping it in the fridge between bakes. Now I only use 50 grams of each, and my rise is way more reliable. It felt like a lot more work at first, but the results don't lie. Has anyone else made a big switch in their starter routine that paid off?

3 comments

3 Comments

adamellis16d ago

Honestly my starter routine is just a monument to my own laziness. I kept forgetting to feed it for like a week straight, so now I just keep the poor thing permanently in the fridge and only pull it out when I want to bake. It gets a couple aggressive feedings to wake it up and somehow it still works.

reese863d ago

Always thought it needed daily care, but maybe not.

paigem7615d ago

Sounds like you're overthinking the whole starter thing. It's just flour and water, not a high maintenance pet. If it works after being in the fridge, then you're doing it right.