When it comes to maintaining the health and vitality of your sourdough starter, one might wonder: should I stir my starter between feedings? Is it beneficial or perhaps counterproductive to introduce movement to this fermenting mixture prior to its scheduled nourishment? For aficionados of sourdough baking, the nuances of starter care are paramount, and the practice of stirring could have implications that are not immediately apparent. On one hand, stirring could enhance the incorporation of ambient air, potentially invigorating those wild yeast populations that dwell within the concoction. However, could it also disrupt the delicate balance of microorganisms that have been establishing themselves? What about the sediment that forms at the bottom? Does stirring it restore equilibrium, or might it inadvertently create an environment that fosters undesirable bacteria? Is there a consensus among seasoned bakers on the best practices? What factors should one consider when making this decision regarding the maintenance of my bubbling companion?