Comments for The Fed Up Foodie

Comment on Mexican Chicken Avocado Sandwich by Heather

Heather — Sun, 31 May 2026 21:26:24 +0000

In reply to Katherine Piedra. Thank you so much Katherine! I appreciate you pointing out the time. What would be a reasonable prep time?

Comment on Tabouli Salad by Heather

Heather — Sun, 31 May 2026 21:24:16 +0000

In reply to Matt. That is wonderful to hear. Thank you so much Matt!

Comment on Mexican Chicken Avocado Sandwich by Katherine Piedra

Katherine Piedra — Sun, 31 May 2026 00:53:30 +0000

I’ve been this recipe a few times. It’s really good! It definitely takes me longer than 15 minutes to prep this though, even if I already made the chicken. It’s the only reason I don’t make it more often.

Comment on Tabouli Salad by Matt

Matt — Sat, 30 May 2026 23:29:04 +0000

I made it with quinoa, a little less parsley, and it was delicious

Comment on Easy Sourdough Starter by Heather

Heather — Tue, 26 May 2026 00:23:10 +0000

In reply to Brittany M. Hi Brittany! I am so sorry for the delayed response. I took a few days off. It is a wonderful sign that your starter is doubling so quickly. I recommend staying on schedule because the goal is to create consistency and building a stable culture. Once your starter is fully mature and you're using it regularly for baking, you can absolutely move to a twice-daily feeding schedule if it's consistently peaking at 12 hours. A starter like that is a very active and healthy starter! But for now, patience is your best friend. I hope this helps! Please keep me updated.

Comment on Easy Sourdough Starter by Brittany M

Brittany M — Fri, 22 May 2026 13:01:28 +0000

My starter has doubled after the second feed. Should I go ahead and discard and feed now 12 hours after 2nd feed when it’s at its peak or wait and stay on the 24 hour schedule for now?

Comment on Oven Roasted Tri-Tip by Annie

Annie — Sun, 17 May 2026 21:32:33 +0000

Hi Heather! I made this last weekend and it came out so good! I had to pull it about 5 min. early as the temperature was already at medium (my oven cooks hot). It was really, really good. Another winner! Thank you so much for such a great recipe. Talk about easy and delicious!!! Take good care!

Comment on Easy Sourdough Starter by Heather

Heather — Fri, 15 May 2026 22:17:22 +0000

In reply to Steve.

Hi Steve! Yes, absolutely! Once your starter has matured the refrigerator is a wonderful place to store it, especially if you don’t bake every day. I do recommend feeding daily (or at least 3-4 times a week) at room temperature for at least the first month or so. This just helps the starter build a strong and stable culture before being slowed down by the cold. Once refrigerated, it can be stored safely for up to 10 days before needing another feeding.
One thing to keep in mind: when you’re ready to bake again, pull it out of the fridge and plan on giving it about 2 feedings or until it’s back to its bubbly best. It just needs a little time to wake up after being cold.

I actually have a full post on maintaining your starter long-term that walks through the refrigerator storage process, feeding schedules and so much more. I think you’ll find it really helpful but don’t hesitate to reach out with any questions! https://www.thefedupfoodie.com/how-to-maintain-sourdough-starter/

Comment on Easy Sourdough Starter by Steve

Steve — Fri, 15 May 2026 11:02:15 +0000

Can this be placed in the refrigerator after the starter has matured and I’ve used it?

Comment on Miso Chicken by Heather

Heather — Wed, 13 May 2026 20:18:49 +0000

In reply to Mana Greenwell. Hi Mana! Thank you so much for catching that. I've updated the recipe but in the meantime, it's 2 tablespoons. Thank you again and I hope you enjoy!