Thanks for your reply above, and sorry to test your limits, but I have one follow up: You say to revive a starter that's been stored for a week. Does that mean it should be OK to use a starter that's been stored shorter than that straight from the fridge (once domed)? Since I bake sourdough twice a week (and since I don't want to dilute any acetic acid benefit I get from cold storage), what I'm really hoping is that I can use my stored starter without reviving then feed and store for another three or four days. That will leave me with only two discards a week. I'll do my own experiments, of course, but can you tell me if that's likely to work well?

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