I have shifted into maintenance mode and it has been very simple. I was using my starter almost every day so I began by keeping it on the counter and feeding it twice a day. But because it is the middle of summer right now, and it was rising too fast, I started keeping it in the refrigerator.
My new routine is when I get up in the morning I take my starter (Poquito) out of the fridge and let him warm up before feeding him. Then I let him sit on the counter (feed) for a couple of hours before putting him back into the fridge.
This schedule has been a great way to keep my starter active and ready to use as often as I like. What I have discovered is that knowing how my starter reacts to my kitchen and environment was critical for it to thrive.
I'm looking forward to many years of happy Sourdough cooking.
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