Sourdough starter can be left for at least 2-3 weeks between feeds and it’ll perk right up again with a little love.
I blame the need for this on the Swedes and their worker-centric culture allowing for months off. USians would never have this problem with their maximum 2 weeks off. Take that Sweden!
I would take a little bit of each of their clients starters, mix 'em together in a new jar, and make the ultimate sourdough starter of all time! Muahahahaha!
The strongest yeast variety would eventually take over the jar. Not before eating all the other, weaker yeastie boys and learning their secrets. Kinda like Kirby.
I just started making starters a few weeks ago and thats basically what i do XD
I made 3 with different flours because at least one should survive and i can test more
On the second day i noticed i could make a shared battlefield and added a fourth glass
This was during the sourdough fad ten years ago in Södermalm/Stockholm, the epicenter of Swedish hipsterdom.
I keep my starter in the fridge. It’s gone 9 months between feedings. After that long it usually takes 2 rounds of feedings to get going again, but she’s always come back, bubbling and lively as ever, going on 8 years now or so.
It’s never crawled out of the fridge and come to wake you up for feeding at 5:00 a.m.?
Does the starter get 1 exp for each step you take while it’s in the hotel?
So I no longer have to hire a sourdough sitter and give them a house key?
Peak hipster
