Bread-Bakers v104.n022.1

Once a starter culture is up and running, it can be left in the fridge, 
unattended for several months without a problem. When you want to use it, 
take it out, feed it two or three times and you will be good to go. The 
challenge is in developing the original culture. I would recommend the 
method outlined in Peter Reinhart's The Bread Baker's Apprentice. It only 
takes 5 days and uses only flour and water.

Kyle
www.kyleskitchen.net