"Gloria" wrote in message
om...

>I am trying to make a sourdough culture from the local air

You might want to try using some water and flour. It worked for me.

> I have been trying to re-do it
> since April 29th or so) and keep the starter on the counter rather
> than putting it in the refrigerator between times. I had a good
> starter going after about a week, but then I didn't touch it for about
> 5-6 days and my healthy starter went flat.

I know that some, if not most, sourdough bakeries don't refrigerate their
starters. One of the reasons they can get away with this is because they use
it on a daily basis and are feeding/growing it every day. There's no reason
why you couldn't do the same and feed your starter every day. I'm sure it
would do just fine without refrigeration. I'd probably maintain my starter
out of the fridge if I baked every day.

My question is, unless you are baking everyday, why would you want to
maintain it outside of the refrigerator?

-Mike