>Due to a recent injury, I won't be doing any baking for a few
>months. Any suggestions on how to keep it alive with the least fuss
>till I'm back in the game?
Sure. Feed your starter at about 65% hydration so it is good and
thick. Over a period of 2 or 3 days feed 180 grams of starter with
180 grams of water and 300 grams of flour. Repeat this twice a
day. When the starter rises nicely between feedings, feed it one
more time, fill a mason jar 1/2 full, cover it and put it in the
fridge at once.
It will last a good long while without forming hooch or dying. I've
kept starters like this far longer than I care to admit. Thicker and
freshly fed starters last longer than thinner and more mature ones.
Mike
Mike Avery mavery at mail dot otherwhen dot com
part time baker http://www.sourdoughhome.com
networking guru Skype mavery81230
wordsmith
A Randomly Selected Thought For The Day:
Experience is directly proportional to the amount of equipment ruined.