On Sep 20, 6:04 pm, Randall Nortman >
wrote:

> I would personally be pretty happy to keep my starter
> in the fridge all the time and feed less often...

And what if you didn't have a "fridge" . The medieval bakers managed
somehow...

You could mix your storage starter really firm. Then it would go for 3
or 4 days at room temperature. Doesn't take much... a piece of hard
dough the size of a walnut works for me.