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Unpopular opinion: leaving my starter in the fridge for 3 weeks made it stronger, not dead
I killed two starters last winter by feeding them twice a day like every guide says, then a baker at the market in Portland told me to just park the jar in the back of the fridge and forget it. So I did, for 19 days, and when I pulled it out it smelled like sharp apples instead of nail polish. One feeding later it doubled in 4 hours flat, better than it ever did on the counter. Now I want to know if anyone else bakes straight from a cold starter or if you all warm it up first.
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