How much should I actually feed my sourdough starter? This question lingers in the minds of many aspiring bakers who seek the perfect balance of hydration and nourishment for their beloved microbiome. Is there a golden ratio that guarantees a vigorous rise and unparalleled flavor in the bread? As one dives into the intricacies of sourdough, the myriad of factors come into play: the ambient temperature, the type of flour utilized, and even the age of the starter itself. Am I nourishing it sufficiently, or perhaps overindulging it with excessive feedings? What effect does my daily ritual of feeding have on the taste, texture, and overall viability of the starter? Could the timing of my feedings influence its potency? Should I consider changing my feeding schedule or adjusting the quantity based on seasonal variations? Isn’t it fascinating how these small decisions can lead to such monumental differences in the art of sourdough baking?