Feeding your sourdough starter before leaving for a trip is crucial to maintain its vitality and prevent it from going dormant or getting spoiled. From my own experience, I’ve found that adjusting the feeding schedule and the amount of flour and water can greatly help keep the starter active during absence. A widely effective method is to feed your starter generously the night before you leave, ensuring it has plenty of nutrients. Then, store it in the refrigerator to slow down fermentation. Because the cold temperature inhibits yeast activity, your starter can remain stable for up to two weeks without needing additional feeding. If your vacation is longer, consider dividing the starter into smaller portions, drying some, and freezing others as backup. Before you travel, make sure your starter is bubbly and healthy—look for a fresh, pleasantly tangy smell and visible activity. When you return, feed it again and allow it to come back to room temperature before baking. This approach has allowed me to keep my sourdough starter thriving despite being away for a week or more. Not only does it save you time in restarting your starter, but it also preserves the unique flavors that develop over time. Traveling with peace of mind knowing your starter is well cared for makes the experience even sweeter.