On Fri, 21 Apr 2006 01:49:24 GMT, "SmartyPants"
> wrote:

>Do I feed the starter, then stick in the fridge? Or do I feed, then wait
>'til it does the whole bubble up, settle back down, and then stick in the
>fridge? I only use it once every two weeks or so, and I am wondering
>exactly how to store it.
>
>Thanks!!
>
>Miss Smarty Pants
>

Howdy,

Storing for two weeks is very modest...

As a result, it won't matter at all, but for longer storage,
here's what I do:

I take some actively bubbling starter and add as much flour
to it as I can manage to get in. That forms a clay-like ball
about the size of a walnut.

I put that in a small screw-topped jar, and put it in the
refrigerator.

When I want to use the starter again, I pinch off a small
piece with a spoon, add some water and flour, and put it
aside. It is active again in one such feeding.

With that technique, I have stored some of my starters for
as much as four months.

All the best,
--
Kenneth

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