🍞keeping a starter alive with a day job
the schedule I actually use, not the stay-at-home-baker fantasy version
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1
this is King Arthur's default ratio and it's the right one, don't overthink it
2
on the counter: feed once a day, but only if you're baking that week
3
in the fridge: once a week is plenty
(feed it first) before you put it back, don't shove it in hungry
4
peak time at 78F is 4-6 hours
my kitchen runs cooler in winter so mine takes closer to 8. watch the jar not the clock
5
1:5:5 or higher stretches the gap between feeds
the one nobody tells you when you work 9-to-6. feed it big sunday night, still workable tuesday morning, no vinegar smell
6
rubber band on the jar, mark the starting line
7
float test before you commit real flour to a loaf
8
Friday night feed, Saturday morning bake
my actual weekly rhythm, not the aspirational one
9
crumb shot or it didn't happen
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