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comment by kantos
kantos  ·  84 days ago  ·  link  ·    ·  parent  ·  post: breadcrazy

    As I understanding, leaving the starter at room temperature and only feeding it once a week is not feasible. What I do is keep it in the fridge, then pull it out at room temp when I'm thinking about a loaf. I feed it two to three times before making a levain, and toss it back into the fridge after I replace the flour and water from the levain pull.

This was the first time I had heard of it as well. Also, I wassn't clear on once-a-week required refrigeration. To the fridge it goes, then. Attempting a banana-bread sourdough tonight.

Good luck to your loaves!