Long-Term Stewardship: Maintaining and Reviving Your Starter

The Countertop Method: For the Frequent Baker
Maintaining a starter at room temperature keeps it in a constant state of activity, making it ready for baking with minimal preparation. This method requires regular feedings—at least once, and often twice, every 24 hours. This is best for individuals who bake daily or several times per week.

The Refrigerator Method: For the Casual Baker
For those who bake less frequently, storing the starter in the refrigerator significantly slows down fermentation and reduces the feeding schedule to approximately once per week. When preparing to bake, the refrigerated starter must be revived by removing it a day or two in advance and giving it several consecutive feedings at room temperature.

Waking a Sleeping Starter: Reviving a Cold or Neglected Culture
A refrigerated starter is almost always salvageable, provided it shows no signs of mold. The revival process is an act of rebalancing the ecosystem by flushing the system of excess acid.
The process involves:

1. Assess for Contamination: Discard immediately if any mold (fuzzy spots or pink/orange/green/black streaks) is present.
2. Address the "Hooch": Stir the dark liquid on top back in, or pour it off if it is very dark.
3. Perform a Drastic Discard: Remove and discard the vast majority of the old starter, retaining only a very small amount (e.g., 10-25 grams).
4. Begin High-Ratio Feedings: Initiate a series of restorative feedings at room temperature using a high ratio (e.g., 1:4:4 or 1:5:5) to dilute the acid and provide fresh food.
5. Continue Until Revived: Repeat the feeding process every 12 to 24 hours until the starter once again rises predictably and at least doubles in volume.