Keeping it out at room temp
If you’re like me and bake everyday, or every other day, you might keep your starter out at room temp.
They say that if you do this, you need to feed it at least 1/day.
Yes, this ☝️ is a good guideline.
However, life is life.
I have learned that you don’t really have to be so uptight about the feeding schedule. As long as it’s alive, it’ll come back full force, after a few feedings.
I have forgotten to feed my starter for 7 days, gave it 1 feeding and it rebounded so well, with so much activity, it is amazing how much of a thug the rye starter is.
If you don’t have a rye starter like mine, that’s fine.
Your starter will probably behave differently, but that’s okay. Just give it a feeding as often as life allows you.
The point is keeping it alive between bakes.
You only need to make it fat and happy when you need to use it for a recipe.
In between bakes, you have some leeway with your feeding schedule.
Keeping in your fridge
If I were baking less frequently (like once or twice a month), then I’d keep my starter in the fridge.
Most fridges are set to 36F to 40F.
The colder your fridge is, the slower your starter will come to peak in your fridge, like a bear in hibernation.
This means feedings are few and far between.
Doesn’t mean you can leave it in there and forget about it. It still needs to be fed.
A good guideline is 1 feeding session every 4-7 days.
Play around with what works for you, your starter and your fridge. You want to land on a feeding schedule that fits around your life.
I have kept my stiff starter (called a pasta madre, used to make pannetone) in the fridge and only fed it once a month.
See what works for you.
When you’re ready for a feeding session, simply take it out of the fridge, let it come to room temp and then give it at least 2 feedings in a row.
Some people only feed it once to keep it going in the fridge, but I like to be sure I’m keeping a strong starter in the fridge, so I try to feed as many times as I can while it’s out of the fridge before it goes back into fridge hibernation.