Kenneth wrote:

> The only disadvantage to storing it at room temperature is that it
> will require more frequent feedings. The upside is that it would be
> ready to use more quickly.

Thanks for the advice, Kenneth. Once I've had a few more baking
expermints over the weekend then, I'll probably put the rest of my
starter in the fridge until the following weekend.

From my limited experience, I would second your earlier advice to "have
fun" with the whole process. Playing with my new starter of the last
week has been tremendously enjoyable and a got a real kick seeing it
actually raise a very rudimentary "loaf" this evening. The experience of
feeding and watching the starter has taught me more than all the (very
good) information in the faqs, and I feel like I'm gradually getting
more of a feel for how the whole thing works.

Cheers,

james