06/20/2026
#1 Fridge fed tablespoon size ratio 1:1:3
#2 Dropped state after 24hrs big Rize
#3 Fed "near-stiff" to be left until tomorrow
#4 Expected Rize by late tonight
Talking starter can be a very sensitive subject for many. There are so many opinions as well as fear.
Please understand that, unless you introduce bacteria with poor hand hygiene or accidental contamination...the starter is almost invincible!
Yes, of course you must take care of it daily, weekly, monthly, depending where it is kept. It will LIVE!
The frequency and consistency of feeds will determine its strength and flavor.
An old starter directly from fridge will still make you good bread, probably not your best flavourful loaf, but so much better than any other!
ABSOLUTE BATTER
I do not have a single rule for maintenance of my starter. Hand hygiene is huge, clean and designated tools are a must. Otherwise, the feeding schedule and fridge for "vacation" depends on what I'm up to 😉
I normally maintain my starter tiny and stiff, even if refrigerated. Followed by 3-4 days of feeding "near-stiff" state every 24hrs to boost the yeast, flavour and size before it's ready to bake with.
Today's post shows 3 days journey and expectations of rise by tonight marked with purple lines. Once it rises, it will maintain that state for quite sometime and very slowly start to drop until morning.
I will be up before the sun is up to start my process, as believe it or not, you can make amazing bread once your starter is just starting to calm. I wait for the start of drop, this is my preferred state.
When using stiffer starter vs levain style, you need less for your recipes as its strong in body and flavor!
However you maintain your starter, whatever choice on when and how to use it, you're RIGHT!
THERE IS NO ONE WAY TO WORK WITH STARTER!
There is my way, your way, his way, her way and yes way!
DO IT, don't fear it and learn!
It's a kitchen science, just go to your classroom😜
