How often should you feed your sourdough starter between baking

Between baking sessions, if you keep your sourdough starter at room temperature, it’s generally recommended to feed it at least once every 24 hours. This regular feeding helps to maintain the health and vitality of the starter.

However, if you anticipate not baking for an extended period, you can adjust the feeding schedule:

1. Room Temperature (70-75°F or 21-24°C): Feed your sourdough starter every 24 hours if you’re not baking regularly.

2. Refrigerated Starter: If you plan not to bake for an extended period, you can store your starter in the refrigerator. In this case, you can feed it and let it sit at room temperature for a few hours to revive it before returning it to the refrigerator. Refrigerated starters can go longer between feedings, typically once a week.

Remember that the goal is to maintain a healthy and active sourdough starter. If you notice that your starter becomes less vigorous or develops hooch (a liquid layer on top), it may indicate that it needs more frequent feeding or a larger feeding ratio. Adjust the feeding schedule based on the activity and needs of your specific sourdough starter.