After reading both parts of this article and every single comment and response, I'm happy to be reminded that there are some sourdough folk who are in the "keep calm and carry on" camp. The internet seems full of strict prescriptions of how every facet of sourdough must be done. So much so that I almost gave up before I started - but then I found King Arthur's collection of recipes and articles.

My sourdough starter, Hugo, was born in Michigan and has traveled slowly through many states, many elevations and many climates - making and sharing bread all along the way. We are full-time RVers, living in a 16' travel trailer with no oven. Bread baking happens outdoors in a dutch oven with coals for heat. I can attest that Hugo is flexible enough to adjust to all kinds of weather and varied feedings. I long ago stopped timing or measuring feedings. I've gradually come to prefer a stiffer starter and feed Hugo when he's hungry. I also don't necessarily leaven with a ripe starter. The bulk ferment just takes longer if the starter is used in a hungry state.

Just chiming in to thank King Arthur for nurturing me and loads of other home bakers into starting whatever their sourdough journey turns out to be.

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