Maintaining a liquid levain
I have made a liquid levain following the recipe of Jeffrey Hamelman in his book: "BREAD A Baker's Book of recipes ..."
I have made a sourdough bread with it and it worked very well.
Now, my question is : how can I do to maintain this liquid levain days after days, weeks after weeks, months after months.
I did not find a fully explanatory answer to this question in the book.
I would be happy if somebody could help me.
Thank you very much.