Seems to me I’ve been doing something akin to this for as far back as I can recall: I have 2-3 containers in the fridge most days - one is a "fed" rye flour starter, one is an "unfed " starter that grows and recedes depending on what I’ve been doing with the fed jar and other projects like waffle/pancakes or scones, etc.; the 3rd may be from the fed rye starter being diluted with another type of flour.
Anyway, I start my bread baking with an overnight sponge that sits out on the counter - active or unfed, the result will be near the same. It’s good knowing there’s corroboration out there.
Keep it rising, bakers.

• Reply