Good morning
I’m very new to making sourdough and really I am not sure why I’ve waited so long… as I’ve always loved sourdough bread and anything made with sourdough starter - not least that it fits perfectly with my love for a slow lifestyle…
I am currently experiencing making sourdough bread with a FIRM starter, using an old recipe I found some 10 or so years ago… which I rather like, except that the instructions of the author are a little confusing (unless off course it’s my inability to understand his instructions…), so I am looking for a little help please.
Q.1. The recipe quantities are for 3x 1 1/2pound Boule loaves sourdough bread, made with a FIRM starter, so I decided to make the full amount as per the recipe, but only used half the starter (to bake one loaf bread) and kept the other half in the fridge to bake again at the end of the week. How long can I keep the firm starter in the fridge for, and will it spoil?
Q.2. Does sourdough starter (and firm starter) being stored in the fridge need to be regularly fed?
Thank you in advance for your valued input.
Warm regards from Scotland.

• Reply