That sourdough starter advice from a bakery in Portland wrecked my batch

I overheard this baker at a coffee shop saying you should feed your starter like every 4 hours for the first week. Tried that and my starter turned into this gray, vinegary mess that smelled like old socks. Lost 3 pounds of flour over 5 days before I found a forum saying 12 hour intervals work better for home kitchens. Has anyone else gotten bad advice from pros that just does not translate to a normal house?

2 comments

2 Comments

noah_black2d ago

Isn't it funny how expert advice assumes you have a temperature controlled lab when most of us are just dealing with drafty apartments and unpredictable schedules?

wendysmith2d ago

Three pounds of flour seems like overkill for a science experiment that went wrong.