Hi Celeste, the stiff starter can be stored in the refrigerator for up to a week. When you're planning to bake, take your starter out of the refrigerator a day or two before baking day and start feeding it twice a day at room temperature. The maintenance routine for this starter calls for saving 2 ounces of starter, and feeding it 2 ounces of water and 4 ounces of flour. If you're feeding your starter and plan to return it to the refrigerator, be sure to let it sit out for 2-4 hours before refrigeration. If you're making the Artisan Sourdough Bread with Stiff Starter recipe, you can remove 8 ounces of the dough as a stand in for your stiff starter, and store this in the refrigerator for up to a week. This can also be fed as described above. Barb

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