06/15/2026
Out of state visiting family for the week! Looking forward and planning on a future bread stand on the weekend of the 27th sometime, and/or a weekday shortly after that.
If youāre ever on vacation or too busy with schedules throughout the week to do any baking, you can feed your starter, let it sit until it nearly doubles in size, and then stick it in the fridge. This will slow your yeast down so itās not hungry and not needing to be fed until you take it out.
When I get home, Iāll let it get to room temperature and feed it, wait until it doubles (10-12 hours), and feed it again. It should be strong and active enough to bake with after that rise!
For these small āmaintenanceā feedings, I donāt usually measure at first. I put a small glob of starter in and that ended up being about 8g. I discarded the rest into my discard jar in the fridge. I then put in a splash of water from our well (never use city/chlorinated water!) and that ended up being about 30g, so I put in a matching 30g measurement of all-purpose flour and let it rise before chilling it.
