Stopped by a small town bakery in Sisters, Oregon and their sourdough process was wild

I was driving through last weekend and popped into this little spot called 'Rustic Crust'. They had a glass wall so you could see the whole kitchen. The baker told me they feed their starter THREE times a day, even when they're closed. He said it keeps it more active than the usual once-a-day feed. Their loaves had this crazy open crumb I've never been able to get at home. It made me wonder if my starter is just lazy. Has anyone else tried a more frequent feeding schedule for sourdough? I'm thinking of testing it this week.

3 comments

3 Comments

ward.kim1mo ago

That three-times-a-day feeding sounds like a full-time job for a starter.

ray_williams1mo ago

It's really not that bad once you get the hang of it (just takes a minute each time). Kind of becomes part of your routine.

robertcarr1mo ago

Three times a day is a serious commitment. Does anyone actually have that kind of time every single day without fail? It sounds like more than just a simple routine. What happens if you need to leave the house for a full day? You're basically tied to your house. Is that really worth it for a starter?