It did! A year later, I'm still maintaining my mini-starter. I keep anywhere from 2-4 ounces in the fridge. I'm still pretty undisciplined -- I never discard, which I guess means I always do a "build" and never a proper "feed," and my baking schedules aren't the recommended ones. But my bread still tastes good! I usually take it out Friday night, double the flour and water, and leave it out overnight; then Saturday I mix it into dough and leave that overnight (no added yeast), then Sunday shape and bake.

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