I’m so bad when it comes to looking after my sourdough starters.
I let them go for months without feeding. Matt asked me to make a batch because he likes a sourdough pizza crust.
Thankfully they are very forgiving.
My current starters were born February 6th, 2019.
Both my starters were “started” with organic rye and once established, I spun off one that gets fed with white flour and
I continue to feed the original with organic rye.
I fed both starters before going to work last Sunday and by the time I got home from work they had both more than doubled.
I fed the rye one again before heading to bed and used 50gs of the discard in a 500g batch . After the last stretch and fold the dough went into the fridge .
I left the newly fed starter on the counter overnight and it had tripled by 3:00 AM this morning.