Babysitting the starter...
Hi all -- Thanks for the help in my 'Seed Culture Question' thread -- I've baked two batchs of sourdough bread, all very successful and highly delicious.
I'm leaving for the long weekend (Canada Day) and will be feeding my starter tonight, but will not be back to attend to it until Monday evening. That's about four days without any replenishing. From your experience, is that all right? Or should I give it to trusted friend to double it this Sunday? It's quite vigourous and is making great bread, so I'd hate to hurt it.