On Thu, 06 Aug 2009 19:12:50 -0400, Kenneth
> wrote:


>I will also add that about a year ago I forgot to refresh
>some of my refrigerated starter and it was dead as a
>doornail after about a month.
>
>All the best

I have a lot of starters around, being goofy, but they are quite hardy
and do not mind being left alone for a month. I have never lost one in
that time frame.

I have certainly lost a few that have sat for 3 or more months, but
have also had great success with the majority that have escaped
detection in the back of the fridge for ridiculous lengths of time.

I consider success as obvious fermentation at the first refreshment.

The starters have distinct "personalities" even under the best of
circumstances and all things being equal, meaning they are each at
peak, they still ferment at different rates. All the AP starters are
refreshed with the same flour and all the ryes with the same flour, so
unless I am somehow doing something different or the size and shape of
the various containers comes into play, something accounts for the
differences. Wish I had access to lab tests. I'd prefer numbers to
plain old observation.

Boron