Hi Sharon, starters should be fed weekly for best results (forever, or at long as its alive). There are certainly bakers who report leaving their starters in the fridge for weeks or even months on end without feeding, but this doesn't lend itself to the healthiest starter. Neglected starters usually quite sluggish in activity and can even have a "funky" or "off" flavor (not the pleasant sour tang you're looking for). To achieve a more sour flavor in your bread, be sure you're feeding your starter regularly and then let your dough rest in the fridge overnight before baking the next day. This treatment of the dough tends to achieve a more sour flavor rather than trying to change how you're maintaining your starter. Happy baking! Kye@KAF

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