How about storing and restoring the Amish Friendship Bread starter? Not sourdough, rather a sweetbread starter, but similar though less frequent care; you feed it every 5 days at room temperature, with milk, sugar, and flour. I just rejuvenated mine after 6 weeks of (mostly) neglect at room temp, and it seems fine. I am looking for a way to keep it going with small feedings: would pouring off all but 1/4 cup of starter and feeding it w/ 1/2 c each sugar/ flour/ milk every 5 days or so be workable at room temp? How about fridge storage? And, finally, I read that you can freeze it... is this true? Thanks!!!! It makes *awesome* chocolate cchocolate chip bread, so I hate to let it go. Haven't used an Amish starter in years, Elizabeth; and when I did, I didn't experiment with it. So your guess is as good as mine. I think storing it in the fridge is definitely a good place to start. And you could perhaps freeze it, as you do normal starter, for 3 months or so? You might try dividing it and experimenting that way, rather than putting your entire starter "at risk" in the freezer. Good luck - PJH

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