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Sourdough advice?
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this post was submitted on 08 Mar 2024
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Generally, a healthy starter only needs once a day to get back to full activity. By healthy I mean that when it was put into cold. Storage, it was bubbling and able to increase its own volume from a single feeding.
It is, however, not always going to be drastic degrees of bubbling. It just needs to be able to increase its volume detectably after a few hours from feeding. If it can do that, the only issue will be how long the bread will need to work once you start making dough.