Appreciation post: My sourdough starter finally feels like a friend, not a chore

For months, I fed my starter every single day, even when it felt like a fussy pet. About three weeks ago, I switched to keeping it in the fridge and only feeding it once a week. The change happened after a trip to Seattle where I had to leave it. Now, it's more active than ever when I pull it out to bake. I get a better rise and a more complex flavor with way less daily work. Has anyone else found their starter does better with less frequent, cold storage feedings?

3 comments

3 Comments

terrymitchell2mo ago

Totally get that feeling of it being a fussy pet, mine used to give me more anxiety than my actual cat. I kept mine on the counter for a year like a total sucker before trying the fridge, thought I was being a bad parent. Turns out neglect is the secret ingredient, my loaves have never been better since I started ignoring it in the cold.

ivan822mo ago

Yeah the fridge trick is a game changer for sure. It slows everything down so you get way more flavor without the daily stress. I only feed mine once a week now and it's so much easier.

hart.ryan1mo ago

One thing though - you gotta let it warm up before using it. Cold starter straight from the fridge kills the rise, three hours at room temp minimum or it'll be flat as a pancake. Learned that one the hard way my first week trying the fridge method.