How much starter do you really need to keep?
I used the Bread Bakers Apprentice to make my seed culture and barm for my sourdough starter... I'm not getting ready to start my sourdough bread and I'm using the recipe for the basic sourdough bread in the same book. When you finish the starter and make the barm, you end up with about 4 cups of it... Thats a lot, at least for me it is as I'm sharing a small fridge with 3 other girls (granted I have the most space, but when you cook everything from scratch and don't eat out all the fruits veggies and other ingredients take up a lot of space) and I dont really have space to store 4 cups of barm in the fridge.
How much do I need to keep if I'm only going to bake bread once, maybe twice a week? Is keeping 1 or 2 cups enough? or is there another way for me to store it so that I dont take up space that I really dont have?
Also, what is the best way of storing the starter? in a bowl with plastic wrap over it? mason jar? ziplock bag?