I just hit 500 sourdough loaves and it made me rethink my starter

I kept a little notebook since I began my bakery, and I hit loaf number 500 this morning. For years, I was sure my starter was happiest being fed every 12 hours, no matter what. But looking back, I saw a clear pattern: my best rise and flavor always came after a 24-hour rest in the fridge during our humid Georgia summers. The data in my book didn't lie. I was working against my own routine. Has anyone else found their starter's sweet spot is totally different from the 'standard' advice?

3 comments

3 Comments

the_robin23h ago

That 12 hour feeding schedule is a common trap. Most starters do way better with longer rests, especially in humidity. Your notebook basically proved the standard advice is wrong for your kitchen.

the_mary20h ago

Honestly, @the_robin is totally right about that being a trap. I followed that strict schedule for months and my starter was always a mess. Once I started ignoring the clock and just watching for when it fell back down, everything got way more active. It's crazy how much the standard advice can set you back when your own kitchen is different. My bread finally started working when I let it rest for a full 24 hours between feeds.

kim_davis20h ago

Wait, are we really acting like feeding a jar of flour and water is some high-stakes science project? It's a sourdough starter, not a newborn. My starter lives on the counter, I feed it when I remember, sometimes it goes in the fridge for a week. The bread still turns out fine. People get way too deep into the data tracking over something that's been made for thousands of years with way less fuss.