> I hate basically everything about keeping sourdough starters. The space they take up in the fridge, the mess, the way they look, having to "feed" them, the wa

> I hate basically everything about keeping sourdough starters. The space they take up in the fridge, the mess, the way they look, having to "feed" them, the waste After a few months you don't need to feed it anymore. I just put 50 grams in the fridge and forget about it until I run out of bread or decide to bake a loaf for friends. 50 grams makes enough levain for two loaves; I just take 10 grams out of the levain and mix it with 20 grams water and 20 grams flour, let it rise for a day, put it back in the fridge and then forget about it again... Rinse and repeat, no waste.