Hi there, Jeanette! When storing the starter in the fridge you'll want to pull it out about once a week to do a maintenance feeding, as outlined in our Maintaining a sourdough starter blog article. You'll follow the same steps for feeding it as you did while getting the starter established — keep a 1/2 cup (4 ounces), add a scant 1 cup (4 ounces) of All-Purpose Flour and 1/2 cup (4 ounces) of water, and mix until smooth. Happy baking! Morgan@KAF

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