Hi Yuri, now that your starter is mature, it can survive quite well in the refrigerator for a week or even much longer, but it won't thrive there. We recommend feeding at least once a week and allowing your starter to sit out at room temperature for a few hours (or until it starts bubbling) before you return it to the refrigertor. When you want to bake bread, I would take your starter out of the refrigerator a day or two ahead, and begin feeding it twice a day at room temperature until its doubling in size and has a pleasant aroma. The longer your starter has been stored in the refrigerator, the more room temperature "revival" feedings will likely be necessary to bring your starter back to its normal robust activity level. 

Barb

• Reply