I used to think my sourdough starter needed feeding every single day

For years, I kept my starter on the counter and fed it daily, like clockwork. It worked, but it was a chore. Then last winter, I went on a trip for five days and just stuck the jar in the fridge before I left. When I got back, I pulled it out, gave it one feed, and it bounced back faster than ever. Now I keep it in the fridge full time. I only take it out and feed it the night before I plan to bake. It's way less wasteful, and the flavor seems deeper, maybe from that longer rest. Has anyone else switched to fridge storage and noticed a change in their bread?

3 comments

3 Comments

the_thea17h ago

My grandma's old pickle recipe always says to let the jar sit in the cellar for a month, and it's the same idea. Things just get better when you leave them alone for a bit.

shanelee18h ago

My buddy Mark left his starter in his cold garage for two weeks last January. It came back to life with one feeding and made the best loaf he'd ever had.

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carr.lee3h ago

Actually, starters can go dormant in the cold but they don't really improve. That great loaf was probably just good luck.