On 5 Dec 2005 10:03:09 -0800, "Rick in CO" >
wrote:

>Feed this added + original starter and place back into refer.

Hi Rick,

Given what you describe, it would make more sense to discard
the starter that you have in the refrigerator and replace it
with the fresh and vigorous starter that you have created.

That said, you might consider doing the following:

When you have some vary active starter, take a spoonful of
it and add flour to it until it won't take any more. It
should have the texture of clay, (or, as was suggested to me
here recently, pasta dough.) Store that lump in the
refrigerator until the next time you bake.


The very stiff dough will last far longer in the
refrigerator than would the starter mixed to typical
consistency.

All the best,
--
Kenneth

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