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.
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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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