Hi Amanda, here are the instructions that we share in this article for feeding your starter: "Stir the starter well and discard all but 1/2 cup (4 ounces). Add 4 ounces non-chlorinated, room-temperature water... and 4 ounces King Arthur Unbleached All-Purpose Flour... to the 1/2 cup of starter. Mix until smooth, and cover. Repeat every 12 hours." This will allow you to keep the starter at room temperature. If you want to put it in the fridge, you can let the starter rest for a few hours after you feed it and then cover and store in the fridge. You will want to repeat this process from the beginning at least once a week, feeding it at room temperature a few times before baking. For more information, check out our helpful Sourdough Baking Guide. Kye@KAF

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