My sourdough loaves went from flat to fantastic after I switched my feeding schedule

For months, my starter was sluggish and my breads were dense, but after reading a tip in a 1980s baking book from the library, I began feeding it twice a day instead of once. In just over a week, the rise and flavor improved dramatically. Do you think a more active feeding routine is the key, or was it just that particular starter needing more attention?

3 comments

3 Comments

lee9261mo ago

Ever think about what you're feeding it? That old book had it right, more feedings wake a starter up. It's not just about attention, it's about giving the yeast less time to get tired and sour between meals. Twice a day keeps the population strong and hungry, which gives you that better rise. Your starter was probably starving on once a day. Stick with the new schedule, it's working.

sagep191mo ago

Wow, that actually makes so much sense. I never really thought about the yeast getting tired like that. I was just doing what I was told without knowing why. It explains why my bread was so flat last week. Guess I'll keep up with the two feedings then.

bennett.patricia1mo ago

Starving on once a day" is a bit dramatic, it's sourdough not a rescue dog. But yeah, the twice a day thing is real. It's like keeping a crowd of yeast awake and ready to work instead of letting them all pass out and get grumpy. Once a day feeding lets the sour bugs take over too much. More food, more often, just keeps the balance better for rising. Your bread was flat because the yeast was too tired to lift it.