AI Summary

The reviewer, a full‑time working parent who has baked sourdough on and off for nearly a decade and even contributed a recipe to a James Beard‑winning bread cookbook, admits it’s been more than a year since they made a proper sourdough loaf. They compare maintaining a starter to caring for a pet—requiring regular feedings that can feel burdensome. While a starter can be stored in the fridge for roughly a week between bakes, reviving it typically demands a day or two of feedings, raising the question of whether weekly upkeep is realistic for busy households.

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