With 20 days of daily sourdough feedings under my belt, I am easing into this last stretch of February with clear intentions – a whole grain, refrigerated starter that only has to be fed once a week. My AP flour starter is there (far right)! It is active and doubling even at fridge temps without daily feedings.
I transitioned that sourdough to all whole wheat. It is alive, but definitely nowhere near as bubbly as the AP one. I’ve started monitoring my discard in glass mason jars in the fridge so I can see the difference in activity from day to day and gave tonight’s feeding the teensiest bit of honey to see if the sugar helps it along.
Promise to self: bake bread this week.