tyler6•7d ago

Sourdough every day is overrated, my starter took a vacation

I read a post last month saying you have to feed your starter daily or it loses strength, but I put mine in the fridge for 2 weeks and the loaf I baked after came out better than my usual Tuesday batch. The slow fermentation changed the flavor, and I didn't have to babysit the thing. Does anyone else let their starternap for long stretches, or am I just lazy?

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