I fed my starter last night around 9pm. In his book, Tartine Bread, baker Chad Robertson recommends feeding in the morning. Not for any technical reasons. It’s just how he likes to time his day, he says. So he can feed the starter in the morning and use it for bread that’s ready for dinnertime.
That fits in with my own schedule. So I’m not feeding the starter tonight. I’m going to time-shift the feeding cycle to the mornings. That way I can stoke the starter when I get up on the weekends and prep dough for dinnertime baking.
In other starter news, this shit STINKS. Like something you’d smell in a gym locker. It is RIPE. I’m wondering how long my wife is going to put up with this.