I have started making sourdough with my son with some starter given to us by a friend. The bread is fantastic.
We try to bake weekly. After baking we keep 1 cup of starter, add 1 cup flour and 1 cup water to it, mix it up and put it back in the fridge until next time.
A couple of questions for those more experienced than us:
1. Should we be doing anything else to take better care of our starter and/or improve the taste or the rise?
2. Recently we haven't been baking as often, so the starter has sat in the fridge for 3 or 4 weeks at a time without any attention from us. While it still tastes great, we have noticed that it sets off our carbon monoxide detector in our house while either baking or cooling on the counter (detector is about 20 feet away from our oven). Does that indicate a problem with our starter? Is it still safe to use and eat?
Thanks in advance!