When you refrigerate your sourdough starter, you can extend its usability for a considerable period. A well-maintained sourdough starter can typically remain viable in the refrigerator for several weeks and even months if properly cared for. The exact duration depends on various factors, such as the health of the starter, its initial strength, and the conditions in which it is stored.
Here are some guidelines for maintaining your refrigerated sourdough starter:
Feeding Schedule: Before refrigerating your sourdough starter, make sure it is at its peak and has been recently fed. A few hours after feeding when it's active and bubbly is a good time to put it in the fridge.
Feeding Frequency: While in the refrigerator, the metabolic activity of the sourdough starter slows down significantly due to the cold temperature. You can feed your refrigerated starter once a week to keep it healthy and alive. However, some sourdough enthusiasts have reported successfully reviving starters that have been left unattended in the refrigerator for several weeks.
Feeding Amount: When feeding a refrigerated starter, you may need to remove a portion (about half) of the starter to reduce the overall volume and discard it before feeding. This helps prevent the starter from overflowing the container and also maintains a proper balance of yeast and bacteria.
Reviving the Starter: If you intend to use your refrigerated sourdough starter after an extended period of neglect, you may need to revive it. To do this, take it out of the refrigerator, allow it to come to room temperature, and then start feeding it regularly (typically once or twice a day) for a few days to reinvigorate the microbial activity.
Signs of Spoilage: If your sourdough starter develops an off-putting smell, an unusual color, or shows signs of mold, it may have spoiled. In such cases, it's best to discard it and start with a fresh batch.
Remember that the actual longevity of a refrigerated sourdough starter can vary based on its unique composition and the specific conditions of your refrigerator. Regularly feeding, monitoring, and occasionally refreshing it will help ensure its long-term viability and ability to produce delicious sourdough bread.
If you plan to be away for an extended period or won't be baking for a while, you can also consider freezing a portion of your sourdough starter as a backup. Frozen sourdough starters can last for several months and can be revived similarly to refrigerated ones.