I found most of my answers after pouring through all the blogs and comments, but I still have a few...My starter is refrigerated. I've been successfully baking, but questions still keep coming up. I don't have long distance so this seemed an easier option for contacting you. Hopefully four questions isn't too many. #1 Most importantly after I take it out, feed it, and let it sit for 12 hours, what if I can't get back to it at that time? I have health issues that make multi day recipes problematic as I never know if I will be mobile on day 2. I just ran into that problem when trying to reinvigorate my starter. How far can I push that 12 hour feeding before I lose the starter? #2 Is starter on the counter as resilient as that in the fridge? #3 One of your baker's mentioned a nail polish smell. What would that mean? #4 and lastly, In your tips blog, it mentions that anywhere between 4 - 12 hours post feeding is considered "fed." Does that mean that after the 12 hours it is again "unfed" as far as what recipes require? Thanks so much for always being there. I love KAF!! Suzanne Hello Suzanne - Keep the questions coming. As I was told by my own parents and I continue to tell my children, ask because there are probably several others who also have the same questions! #1 You will not "lose" the starter after 12 hours of sitting on the counter after being fed. It will not die. It would have to sit unfed for several days before it started to go bad on you. It may take even less time during the summer months when it is warmer in your kitchen. The starter unfed on a regular basis is not happy in a hot kitchen! If ever a reddish/pinkish color develops on your starter and has a really rank odor, it is time to start over. A black liquid floating on top is not bad. When the wild yeast is not in contact with the air, it produces alcohol in form of the black liquid. You may stir it back in (that is what I do) for a more pungent flavor or pour it off for a more mild flavor. #2 See number #1! If you bake often, say every day to every other day, you may store the starter at room temp. But, if you are like me and use once a week or once every 4 weeks, store in the frig. It should be taken out once a week for a feeding even if you are not able to use it. Admittedly, I am not good about doing this and can let a few weeks go by. So, to compensate, before using my somewhat neglected starter, I will feed it 2, maybe 3 times before using in a recipe calling for a fed starer. #3 I am not sure where that comment was made for reference. But, SD starter can have quite a strong aroma or odor (depending upon who you ask!). My guess is the acetic acids (verses the lactic acids) have been developed more giving the pungent aroma. #4 Yes, technically. After 12 hours have gone by, remove 1 cup (use as unfed starter in a recipe) and feed once more before using in a recipe calling for a fed starter. Hope this helps clear up some of the mysteries! Elisabeth

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