Worth keeping a starter?
I built up a starter from scratch, made a loaf with it, then just let it sit in my fridge thinking I would use it and then didn't. I didn't feed it, pretty much just let it sit refrigerated for about a month. I realize that to keep a healthy starter you must feed it and stay on top of the maintenance. I like sourdough now and again, and will probably use it more and more often as I bake more bread, but I am not really interested in the maintenance overhead, or in using up my flour to use it occasionally. Is it reasonable to let it hang out in the fridge, and just revive it a couple of days before I want to bake?