Hi there, Thanks very much for this article, which is really helpful. Please may I ask a little advice? I have a home-made sourdough starter using the King Arthur equal-weights recipe, and I store it in the fridge. I give it a maintenance feed once a week, and let it sit at room temperature for about 4 hours until it shows signs of bubbling, before I put it back in the fridge. However, I never bake recipes that require active sourdough starter (I only use 'discard' recipes from the maintenance feed), so it is never vigorous enough to double within 6 hours. Will treating the sourdough like this cause it to weaken eventually? Do I need to get the starter out every now and then and give it an intensive feeding course, until it doubles in volume, to keep it healthy? Thanks very much for your advice!

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