Hi Jersey Pie Boy, the science is complex and to some extent uncertain when it comes to the effects of refrigeration on your sourdough starter. Many do argue that low refrigerator temperatures for extended periods of time can damage the friendly bacteria that contribute flavor to your sourdough. However, if you're feeding and maintaining your starter regularly (at least once a week when storing it in the refrigerator) and giving it a few feedings at room temperature prior to baking, I doubt very much that the refrigerator is causing any harm. When returning your starter to the refrigerator, be sure to give your starter 2-4 hours at room temperature after feeding to get the fermentation going. At King Arthur Flour we like to emphasize keeping your starter healthy as the first part of flavor development, but the easiest way to manipulate the flavor of your sourdough bread is actually during the dough phase. Refrigerating the dough for part of the fermentation process can increase the sour flavor, as does adding a small amount of whole grain flour (particularly rye flour) to the bread recipe. Breads without added yeast that can allow for a more extended fermentation time will result in more sour flavor than breads that contain yeast and sourdough starter. Check out our Extra Tangy Sourdough recipe and our Artisan Sourdough Bread recipe as examples of recipes that incorporate refrigeration as part of the fermentation process to enhance the sour flavor in the bread. Barb

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