I've had my King Arthur starter for almost 20 years. It keeps fine in the refrigerator. I feed or refresh it every week or 10 days. It recovers in hours or overnight. I stir the liquor back in before adding water and flour. I bake sourdough french or 20% whole wheat loaves a couple of times a month using the almost-no knead method. I save excess starter and use your whole wheat sourdough cracker recipe when I have more than a cup left over after a refresh. For me it's a waste of time to refresh the starter more often than weekly.

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