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Sourdough starter debate at my Sacramento bake club last month split the room in half
Last month at our bake club meeting in Sacramento, a guy who has been baking for 20 years said he feeds his starter once a week and keeps it in the fridge, and half the room acted like he confessed to a crime. The other half said daily feeding at room temp is just a waste of flour and the fridge method has worked for them for years. I have done both and honestly my bread came out about the same, maybe a little more sour with the cold rest. So which camp are you in, daily counter feeding or weekly fridge feeding, and has it actually made a real difference in your loaves?
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