I have literally spent hours trying to figure out the whole sourdough thing on the internet. What I’ve found is that there is probably nothing right or wrong, and your starter probably won’t die if you forget to feed it one day.
Here’s a system which works for me:
- I feed my starters once every 24 hours.
- I feed my white wheat starter with 50 g of water and 50 g of bread flour.
- I feed my rye starter with 50 g of water and 50 g of dark rye flour.
If you don’t bake very much bread, you can keep your starter in the fridge, and feed it once every week.
This is what a white wheat starter looks like 24 hours after feeding.
This is what a rye starter looks like 24 hours after feeding.