I've been making bread once a week. I'll take my starter out of the fridge, add half a cup of flour and some water and mix it up. Then I'll wait 20 minutes to half an hour before using with instant yeast on my bread recipes. What are the drawbacks to using my starter this way? It sounds as though you aren't discarding or refreshing your starter properly. When you take it out of the fridge for use, you should do this way ahead of time, remove about half, then feed, then allow to come to room temperature and activate. This can take a few hours. ~Amy

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