How often should I feed my sourdough starter? This inquiry lingers in the minds of both novice bakers and seasoned enthusiasts alike. Is there a universal rule governing the frequency of nourishment required to keep that bubbling concoction thriving? Should I adhere to a strict timetable, perhaps daily or bi-weekly, or does it depend on the ambient temperature and the specific flour types I employ? What about hydration levels and the age of my starter—do these factors play a significant role in dictating feeding intervals? Furthermore, do the scents and textures of my starter provide clues as to when it’s truly hungry? As I embark on this culinary journey, I’m captivated by the interplay of microorganisms and the art of fermentation. Each feeding is not merely a chore but a vital ritual, inviting intrigue into the science that transforms humble ingredients into extraordinary loaves of bread. What nuances are hidden within this nurturing process?