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Unpopular opinion: your sourdough starter does not need to be fed twice a day
I saw a comment in a bread group last month where a guy said if you are not feeding your starter morning and night you are basically abusing it, and I almost typed out a whole rant right there. Here is my thing: I kept a starter on the counter in my Phoenix apartment for about 8 months feeding it every single day, and it was always hungry and thin and smelling like nail polish. Then I got lazy over a holiday trip, stuck it in the fridge for 9 days, pulled it out, gave it one good feed with bread flour, and it doubled in 4 hours flat. That starter gave me my best loaf so far, a 78 percent hydration country round that actually had an open crumb instead of the gummy mess I was getting before. Since then I feed it maybe once a week in the fridge and it is way more stable and way less sour in a bad way. I think the twice a day advice comes from people running a bakery where they actually bake daily, and the rest of us just copy it and wonder why we are tossing flour out by the cup. So am I crazy here, or does anyone actually notice a real difference feeding more often?
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