My sourdough starter hit 90 days and now I can't decide if I should keep feeding it or let it go

Harper Black · 2026-10-09T20:40:02.778668+00:00

I started a starter back in April and marked the 90 day point on my calendar just to see if I could stick with it. Now it's bubbly and doubles in about 5 hours, but here's my problem: I bake maybe twice a month, so I'm dumping flour into this thing constantly for almost nothing. Half of me says a 90 day old starter is finally mature and worth keeping, the other half says I'm just wasting a cup of flour twice a day on a pet. What's your cutoff for tossing a starter, or do you just dry some out and restart when you actually need it?

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My sourdough starter hit 90 days and now I can't decide if I should keep feeding it or let it go | Bakers - Free To Speak