I have the same batch of sour dough mother for over 15 years, a combination of local flora, and a pirated San Francisco bakery starter. I frequently leave it in the fridge dormant for months divided into 4 pint jars. When I take one out, I feed it twice and it is ready to go. It is quite tangy and that is the flavor I like in my breads. It always develops the gray hooch in top which I pour off before feeding. I have shared my starter with others just starting on sour dough journeys and as far as I know, they have kept their starters alive.

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