My sourdough got better after I stopped feeding it daily

I kept my starter in the fridge for 3 weeks without feeding it while I was on a job in Tucson. Pulled it out, fed it once, and baked a loaf that had way more tang and rise than my every-morning routine ever gave me. Turns out all that daily feeding was making it weak and watery, not strong. Now I feed it once a week and the crumb is honestly better. Anyone else cut back on feeding schedules and see an improvement?

0 comments

Log in to join the discussion

Log In

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.