Everybody says sourdough starter should be fed twice a day but that's just not true for everyone

I kept seeing people online saying you gotta feed your starter every 12 hours or it'll die. My kitchen sits around 65 degrees in the winter and my starter is actually happier on a once a day feeding schedule. When I tried doing twice a day my bread came out flat and sour in a bad way. I've been baking with this same starter for about 3 years now and it's strong and active on the once a day routine. Has anyone else had better luck slowing down the feedings based on your own kitchen temperature?

2 comments

2 Comments

mason2098d ago

Same here. My starter is way happier with once a day in a cold kitchen. That twice a day thing is overrated.

casey9438d ago

Whoa hold up, you're really overthinking this starter thing. I mean it's flour and water, not a newborn baby. If you're stressing about twice a day feeding like it's a life or death situation, you might need to relax a little. My starter sits on the counter for like three days sometimes when I forget and it's still kicking. I swear people treat this like some kind of sacred ritual when really you can just throw some flour in there whenever you remember.