When should I feed my starter, and what factors should I consider to ensure it thrives? Is there a specific timeframe that is optimal, or does it vary depending on the environment? For instance, how do temperature and humidity levels impact the fermentation process, and in what ways could the type of flour used influence its vigour? Beyond merely adhering to a routine, should I be attuned to the visual cues of the starter, such as its bubbles and aroma, which might suggest it’s time for refreshment? Furthermore, could the age of the starter affect its feeding schedule—does a younger starter require more frequent attention than a mature one? In what circumstances might it be beneficial to deviate from standard practices? Moreover, how does the overall health of the yeast contribute to its feeding requirements? All these pertain to the essential query of when and how often to feed my starter.