The last time I made up a sour dough starter, something came up and I wasn't able to make the sour dough bread right away. I put the starter, covered, in my fridge where it sat for at least a week. The starter separated with the thicker stuff on the bottom and a somewhat clear liquid on the top. It had a very strong alcohol smell. I wasn't sure if it was safe to use so I threw it out. Just how long is it safe to keep the starter if its covered and refrigerated.

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