I have a starter that I have using for 11 years. It has been set for weeks and weeks in the refrigerator without being fed on multiple occasions over the 11 years. Each time I go through the process of revival (several days of feedings and discards), It works. Each time I take starter out for use, I put the same weight (equal parts by weight of flour and water) that I took out for use. I have found that it works best when I re-feed it, to leave it out overnight and then put it back in the refrigerator. My go to recipe for sourdough bread is the King Arthur Rustic Sourdough Bread. I substitute 25% of the all purpose flour with whole wheat flour. The other favorite is the Martha's Wheat and Rye found on the King Arthur site.

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