Most recipes for sourdough starter instruct bakers to throw out half of the starter mixture at least once during the initial process. Using some of the starter to bake bread with is the same as “discarding” it, for the purposes of keeping a starter alive and well. That’s how long some bakers—home hobbyists and professionals—say their bread starter survived without any attention. In other words: If you have a sourdough starter that you only use occasionally to bake bread, you simply don’t need to feed it every day. I compare this to someone hungover, since the starter produces hooch, or excess alcohol that’s a byproduct of the fermentation process.
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