Serious question about sourdough starter feeding schedules

I was reading this old baking forum last night and one guy said he only feeds his starter once a week and keeps it in the fridge. I've been doing twice a day at room temp like every recipe says, but his loaf photos looked amazing. Is there really a right way or is it more about what works for your kitchen?

3 comments

3 Comments

felixlane6d ago

Not quite the same thing though. Twice a day at room temp is for a starter you're actively using for baking multiple times a week. Once a week in the fridge is for a starter you're keeping alive but not baking with constantly. Both can work fine, it's just about matching the schedule to how often you bake. A fridge starter will need a couple of room temp feedings before you use it though, it gets sluggish from the cold.

charlies376d ago

Wait, you mean I've been feeding this thing like a newborn for nothing?

jordan_henderson136d ago

Did you even check if it was broken or just assumed you were doing it wrong?