Picked up a sourdough trick from a bakery in Denver last weekend

I was grabbing a delivery at this little spot called Rise and Shine Bakery off Colfax and saw the baker feeding his starter. He told me he keeps it in the fridge during the week and only feeds it once every 5 days with a 1:5:5 ratio of starter to flour to water. I tried it on my starter and it's way less work than my daily feeding routine. Has anyone else tried a cold bulk fermentation for their sourdough?

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1 Comment

ruby49417h ago

Wait till you accidentally kill your starter by forgetting about it for two weeks. I tried the cold method and my starter went from bubbly happy friend to sad dorm room houseplant in three days. Apparently my fridge has the same energy as a black hole. Now I just feed it every morning like a needy pet and pray it doesn't stage a mutiny.