• Feed your starter with equal parts water and flour (by weight) before placing your starter in the refrigerator. A well-fed starter stores better and reactivates more easily when needed.
• Store your starter in the main compartment of the refrigerator, towards the back where temperatures are slightly colder. The cold temperature will slow fermentation significantly, reducing the need for frequent feedings.

Maintaining Refrigerated Sourdough Starter

• Weekly Feedings: If you plan to keep your starter in the fridge for an extended time, feed it once a week to keep it healthy. Discard half, then add equal parts flour and water before returning it to the fridge.
• Long-Term Storage (1+ Months): If leaving your starter for more than a month, consider feeding it a thicker consistency (higher ratio of flour to water) before storing to extend viability.

Reactivating Refrigerated Sourdough Starter

• Take your starter out and let it come to room temperature.
• Remove half of the starter and feed it with equal parts flour and water (by weight). Stir well to incorporate.
• Allow the starter to sit at room temperature for 12-24 hours. If it's been stored for an extended period, it may take longer to show signs of activity.
• A healthy starter should begin to show bubbles and expand within the first 12-24 hours. If it remains inactive, proceed with additional feedings as described in step 2 twice daily until it consistently doubles in size within 4-6 hours. You may need to repeat this process for a couple of days.
• A fully reactivated starter should rise and fall predictably after feedings, have a pleasant tangy aroma, and pass the float test (a spoonful of active starter should float in water).