If your sourdough starter is stored in the refrigerator, you don’t need to feed it every day. The cold slows down the fermentation, so feeding once a week is usually enough to keep it healthy.
Here’s a quick guide for refrigerated starter care:
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Feeding frequency: About once a week.
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Feeding process: Take it out, discard most of it (usually about half to two-thirds), then feed with fresh flour and water.
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Room temperature: Let it sit at room temp for a few hours (2–4 hours) after feeding to become active before putting it back in the fridge.
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If you want to bake: Take it out a day or two before baking and feed it once or twice at room temp to get it bubbly and active again.