Kenneth wrote:



If on the order of a few months, I would do neither...

I would take about a teaspoon of active starter, and mix
into it as much flour as you can manage. Eventually you will
have a firm, clay-like ball of dough.

Put it in a screw top jar and refrigerate.

It will last months happily.

When you are ready to bake with it again, pinch off half the
ball, add, say 100g water, soften the lump, then add 100g
flour. In a few hours you will have the starter active
again.

All the best,
-- Kenneth

Hi Kenneth,

Have you found that if you do it too dry it gets a bit mouldy all
through or is that just my dirty working lol.

I found better results when it was a bit wetter. What's your take
Kenneth? I haven't been doing this too long so I don't have much to
go on other than one or two examples.

I've got a pic of one I did breaking out. I often wonder if my fridge
is set too low, but if I set it any higher I get frozen veg.

http://tinyurl.com/83ufr

TG