Once a new starter is made, how long do you have to keep feeding it every week? I made one two months ago and keep it in the refrigerator. I've been making loaves and buns with it and so far, so good. In order to force a more sour taste while it's so young, I feed it with buttermilk for the liquid. When should the starter develop a good sour taste in the bread when I can switch to water or milk, and will I have to feed it weekly forever, or can I do it less frequently and when?

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