I'm genuinely curious how important regularly feeding the starter in the fridge is if you're not a frequent baker?
I leave it in the fridge, unfed for weeks/months, till I decide to bake. I take it out, feed it 50g flour and 50g water, leave it for a day or so and then use it. After using, throw a bunch, add another 50/50 and put it in fridge for the next time.
Has anyone noticed changes in the quality of the starter/bread if they don't feed regularly while in the fridge.
I leave it in the fridge, unfed for weeks/months, till I decide to bake. I take it out, feed it 50g flour and 50g water, leave it for a day or so and then use it. After using, throw a bunch, add another 50/50 and put it in fridge for the next time.
Has anyone noticed changes in the quality of the starter/bread if they don't feed regularly while in the fridge.