Feeding Starter 1:1:1 or 1:2:2
I'm starting to learn more about my newish sourdough starter, which by all accounts is healthy and behaving well. The question here is more to do with ratios where I'm wondering if the following would amount to the same degree of feeding.
Let it be presumed that I feed my starter at 1:1:1 once a day. Would this be the same as feeding 1:2:2 every other day. Would the starter on day three, four or five be in the same state or condition in either situation. Or would one or other make the starter more or less soure
Basically, I am trying to determine what the different feeding methods may result in and in continuation of the following last question here.
"That was just about all the information one could hope for! Thank you! I was able to sit down finally tonight and read through it all and comprehend it haha. I wanted to reply as soon as I could though so you didn't think I ran off! The hydration thing makes perfect sense.
Now out of beginners curiousity once again, why do people choose to feed it once to twice daily instead of doubling or tripling it and feeding it say, once a day or every other day, or just sticking it in the fridge with a big feeding? I'd assume that it keeps them more vibrant I guess? But it'd sure be nice to maintain something a little less often, unless it does cut down on the quality... I read somewhere that a mild bread is made from old starter and a quick rise, and a sour bread from an actively fed starter and long rise, so I suppose thats what it is... ?"