Quick Answer
Maintain a sourdough starter without daily feeding by feeding it once a week, storing it in the refrigerator, and performing a "refresh" every 4-6 weeks to revive its activity. This approach requires minimal maintenance while still keeping the starter alive and healthy. It's ideal for those who want to bake infrequently.
Refrigeration and Reduced Feeding
Feeding your sourdough starter once a week is a good compromise between minimal maintenance and keeping it alive. To do this, discard half of the starter and feed the remaining half with equal parts water and flour by weight. For example, if you have 100g of starter, discard 50g and feed the remaining 50g with 50g of water and 50g of flour. This reduced feeding schedule should maintain a healthy starter.
Refreshing the Starter
Over time, your sourdough starter may become less active due to reduced feeding. To revive it, perform a “refresh” every 4-6 weeks. To do this, discard half of the starter and feed the remaining half with a larger amount of flour and water. For example, if you have 100g of starter, discard 50g and feed the remaining 50g with 200g of flour and 200g of water. This refresh should reinvigorate the starter and maintain its health.
Monitoring and Adjusting
Monitor your sourdough starter’s activity and adjust the feeding schedule as needed. If the starter is too active, reduce the frequency of feeding. If it’s too sluggish, increase the amount of flour and water used during feeding. Regularly checking the starter’s activity will help you find the optimal balance for your specific environment and baking schedule.
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