How do I maintain a stiff sourdough starter between bakes?
Keep just a small jar, 30-50g is plenty. After baking, feed the leftover once and put it in the fridge, it easily holds for 1-2 weeks between bakes. Before the next bake, give it one or two feedings until it is active again. Nothing has to be thrown away, leftover starter makes great discard crackers.
Besvaret af Hendrik, The Bread Code
Fra bogen
Simply take your leftover starter and place it inside of your fridge. It will stay good for a very long period. The only thing I see happening is the surface drying out in the fridge. So I recommend drowning the starter in a little bit of water. This extra layer of water provides good protection from the top part drying out. As mold is aerobic it can not grow efficiently under water [ 15 ]. Before using the starter again simply either stir the liquid into the dough or drain it. If you drain the liquid you can use it to make a lacto-fermented hot sauce for instance.
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