Hi Amy, we recommend feeding starter that's kept in the fridge about once a week. If you're looking to make a naturally-leavened recipe (one that doesn't have any yeast added to it) you might consider taking it out of the fridge a day or two before baking and feed it a few times, keeping it at room temperature between feedings. This will help kickstart the activity and ensure your have a nicely leavened loaf. Kye@KAF

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