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Maintaining a sourdough starter primarily involves regular feeding, with two main storage options: on the counter or in the refrigerator. Storing the starter on the counter necessitates daily feedings to ensure consistent activity [], while refrigeration slows down the yeast and bacteria, allowing for feedings every 7 to 10 days []. Sourdough starters are notably resilient, meaning even if neglected for a few weeks, a few regular feedings can revive their activity [].
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Maintaining a sourdough starter primarily involves regular feeding, with two main storage options: on the counter or in the refrigerator. Storing the starter on the counter necessitates daily feedings to ensure consistent activity [], while refrigeration slows down the yeast and bacteria, allowing for feedings every 7 to 10 days []. Sourdough starters are notably resilient, meaning even if neglected for a few weeks, a few regular feedings can revive their activity [].