Hi Martin! If you're only going to be gone for four weeks, you've got several different options! The first is to feed your starter with a bit more flour and less water than usual, giving your starter a "stiff" texture, then putting it in the fridge for the duration. The combination of the lower hydration and the cool temperature should slow down its activity for a few weeks, giving you the chance to feed it a more regular ratio of flour and water when you come back to help it perk back up again. If you're very worried, though, you could try drying some of your starter to rehydrate when you get back, following the instructions here: Putting your sourdough starter on hold. Happy baking!

• Reply