Flour Water Salt Yeast of course. Any bakers here? What are your thoughts on it and is it really worth making a starter if I'm probably only going to make 1 loaf a week and a pizza now and then?

  • James_Buffett [none/use name]
    ·
    4 years ago

    I have not read FWSY. Once a week is a fine use case for making/keeping a starter in my opinion.

    I bake a few times a month and I keep my starter in my fridge. If you keep it in your fridge you can get away with feeding it a lot less than a room temp kept starter.

    If you're near salt lake city, I can give you some of my starter!