Feeding my sourdough starter little and often - any drawbacks?
Hello fellow bread people!
I bake a loaf about once every three days, and I'm trying to find the most effective and efficient way of keeping my starter in decent shape. I don't want to generate any discard if possible (my partner definitely wouldn't appreciate a tub of gooey gunk living in the fridge!).
I've decided to try this:
- bake a loaf using virtually all of my starter (100g for one loaf)
- immediately feed the dregs with 16 or 17g flour and the same amount of water, then leave out
- roughly 24 hours later, feed again with the same amounts as before
- another 24 hours later, repeat the feed
- once the starter looks ready, use virtually all of it, bar the dregs
- start the process again
My question is, does anyone know a reason why this might be a bad idea? I've made one loaf this way so far and it turned out great, but I know that problems often take time to materialise!
More info if it helps - I'm in England, and my room temperature is around 18 degrees Celsius at the moment (Google tells me this is 64.4 Fahrenheit - I'll take its word for it, I'm afraid I only understand C). My starter gets fed with wholemeal wheat or rye flour depending on what mood I'm in - I realise that this may not be the best idea!
Any thoughts would be much appreciated.