
Sourdough Starter Feeding for Steady Energy
If your sourdough starter feels unpredictable, it can make baking stressful and your meals inconsistent. In this video-based guide, Dr. Bill Schindler reframes starter care as controlled fermentation, not maximum bubbling. You will learn his practical 12-hour schedule, why he often keeps the mother culture on white flour, and why he prefers 80% hydration to slow fermentation. You will also get a simple weigh-based formula (200 g flour, 160 g water, 40 g seed) and what to do if your starter has been in the fridge for more than two weeks. The goal is dependable timing, less waste, and a starter that is active exactly when you need it.













