First time posting my bread to Reddit 🥳
Recipe : Tartine’s classic country bread recipe with a hydration adjustment ( did a 70% hydration instead of 75%)
I bake bread sporadically and cannot be bothered to feed the starter regularly if I am not baking.
I just leave it in the fridge and take it out 2 or 3 days before a new bake and feed it once a day usually
I’ve had this starter for almost 4 years now and have always mistreated it this way 😆
I was quite diligent with feedings in the first months of its life so maybe that’s what makes it “ strong “
Looking forward to any comments or feedback 🌸
by celtgr
3 Comments
This is what makes sourdough so intimidating as a newbie because veteran bakers are so loosey goosey with the “rules” but recipes are so strict 😂
What are your starter feeding frequencies and ratios for the days before you bake?
Just by curiosity, do you prepare your starter by feeding the sourdough in a new jar or always in the same ?