Hi,
Until now, I’ve been keeping my starter in the fridge and feeding it once every week or two at a 1:1:1 ratio. After feeding, I usually leave it on the counter for a while before putting it back in the fridge.
Now I’m thinking about keeping it at room temperature because I want to bake more often. I was wondering if it’s possible to feed it only once a day with an appropriate ratio. Feeding every 12 hours would be difficult for me.
I tried using 7 g of old starter, 50 g of flour (all-purpose or bread flour), and 35 g of water. I read that lower-hydration starters develop more slowly, but even with this ratio, my starter was fully ripe after 12 hours.
Do you have any recommendations regarding feeding ratios or schedules? Or maybe you have your own preferred low-maintenance method for feeding a starter?
Thank you in advance!
The only thing I can recommend is not using the fridge. As an example - bake as normal - keep some aside - let it ferment till it's used again. It is a simple method that can be used. Try it over time and see what happens. Enjoy!
You can add salt. Try 1% of the flour weight. This will slow down the fermentation; maybe that will be enough.
TomP