Took a sourdough class in Portland, my starter routine is so much easier now

I used to feed my starter twice a day and toss half of it out, felt like a full time job. After a Saturday workshop at Tabor Bread, I switched to a 1:5:5 ratio in the fridge and only feed it once a week. It took about 2 weeks for the rise to adjust, but now my bread has way more tang and I'm not wasting flour every morning. Anyone else try a leaner feeding schedule and see better flavor, or did it just make your starter sluggish?

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the_john15d ago

Read somewhere that the French bakeries keep their starters pretty lean and cold, like 1:10:10, and they only refresh it when they bake. Tried something similar after seeing that, my starter went flat for like a week and I almost gave up. But once it adapted, the crumb got this nice open structure and the sourness was way deeper, not just sharp but kinda complex. The trick for me was bumping the water temp a bit on feeding day, wakes it up without needing more flour. Now I'm on once every 5 days and honestly the bread tastes better than when I was babysitting it daily.