I've been maintaining a small batch of starter for years. Our house is typically cold (I'm cheap). I keep my starter on the counter. I bake either crumpets or a loaf of bread almost every day. I usually feed 60 g of water and 60 g of flour to 60 g of old starter. It seems to be a successful strategy. I have, however, not been able to dry starter for an emergency back-up. When I re-hydrate I get nothing. Thanks for the article!

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