A bakery in Seattle made me rethink my sourdough starter schedule

I was visiting a friend there last month and stopped by this tiny place called The Daily Rise. The baker told me she feeds her starter twice a day, but only uses a tiny amount of flour each time, like 20 grams. I'd been doing one big 100-gram feed every 24 hours and my loaves were always a bit dense. Tried her method for a week and the difference in rise is wild. Has anyone else switched up their feeding routine and seen better results?

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jesse_burns84h agoMost Upvoted

That tiny flour amount thing is interesting. My starter got way too sour when I tried feeding it less. Had to go back to my old way.