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Sourdough starter in the fridge for 3 weeks came out better than my weekly feedings
I left my starter in the back of the fridge during a vacation to Austin last month, totally forgot about it for 23 days. When I pulled it out expecting a dead mess, it had this hooch layer and smelled super tangy, so I just scraped it off and fed it once. The loaf I baked the next day had way more oven spring and that deep sour flavor I've been chasing for 6 months. My usual routine of feeding every day at 78 degrees was making it too mild, I guess the cold slow ferment did something. Anyone else accidentally neglect their starter and get better results, or is my kitchen just weird?}
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