Showerthought: I was overcomplicating my sourdough starter for years

I kept it in a fancy jar and fed it on a strict schedule, even when I was out of town. Last month, a baker at the Grand Central Market saw me stressing and just said, 'It's flour, water, and wild yeast. It's tougher than you are.' I left it in my fridge for two weeks, fed it once, and it came back stronger than ever. How do you all handle your starter when life gets busy?

2 comments

2 Comments

parkerkim15d ago

My starter lives in a plastic takeout container with a loose lid. The fancy jars are for looks, but a cheap tub works better for a lazy baker. What's the most low-maintenance container you've used?

henry10115d ago

Lazy baker" is right, @parkerkim. I've used a cleaned-out mayo jar for years because the wide mouth makes scraping easy. Honestly, the best container is the one you already have and don't mind getting dirty.