I got the KAF starter last year and I am happy to report that the bunch of lactobacilli from Vermont is still bubbling happily here in this foggy city. As much as I search for new ways to use the 'to be discarded' starter, I have to throw some away from time to time. (They go to the worm bin. I still feel it's wasteful.) I did bread and pancakes and crepes, of course, and even omelets. ( I'll try it in muffins next time. Not sure about sourdough cake though.) For preserving, I wonder if the matured starter could be frozen? A baking book says the starter should be emptied out and the crock be cleaned periodically. Is this really necessary? Glad to hear it, Anne. Sourdough omelets - now that's a new one! And trust me, the sourdough cake is wonderful - you'd never know it included starter. I think you could freeze starter, so long as it wasn't kept below 0°F, since yeast dies at around that point. And, I don't see why you need to clean your crock; unless you have trouble with unfriendly bacteria and spoilage, I don't think it's necessary. PJH

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