Kenneth wrote:

> I would not suggest that you toss it. Just keep feeding it for several
> more days. The reason that it seemed more vigorous at the outset might
> be that something other than the desired mix of yeasts and
> lactobacilli may have been growing. That often happens.

Kenneth, I've been growing a starter for the last week and I'm hoping to
try baking with it this weekend (see earlier thread). One question I
have is can I keep the starter out of the fridge and keep feeding it
daily indefinitely, or does the time come when I have to put it in the
fridge and suspend its activity? Will its flavour/activity develop if I
keep doing daily feeds, or am I just wasting time and flour?

Cheers,

james