I keep a 60g starter in my fridge and only feed it when I want to make a loaf (every 2-3 weeks). Pretty much zero waste and super low maintenance :) keeping a bigger starter might look cool but practically speaking you don’t need anything huge.
I think my problem is that I will make a loaf once a month in the colder months and then nothing in the warmer months. So it takes forever to wake it back up every time. I think I will need a smaller starter next time
Ah gotcha. That’s fair enough. I’ve never tried it before but apparently drying out the starter is a way to make it last for long periods of time and then be quick to refresh.
Interesting. I might try drying it out. It seems like still will take a bunch of time to reawaken but would be nice for the warm months. I will keep it in mind
I keep a 60g starter in my fridge and only feed it when I want to make a loaf (every 2-3 weeks). Pretty much zero waste and super low maintenance :) keeping a bigger starter might look cool but practically speaking you don’t need anything huge.
I think my problem is that I will make a loaf once a month in the colder months and then nothing in the warmer months. So it takes forever to wake it back up every time. I think I will need a smaller starter next time
Ah gotcha. That’s fair enough. I’ve never tried it before but apparently drying out the starter is a way to make it last for long periods of time and then be quick to refresh.
Interesting. I might try drying it out. It seems like still will take a bunch of time to reawaken but would be nice for the warm months. I will keep it in mind