Experiment: Starter + salt / Starter + lemongrass
I live in Taiwan where it's hot and humid. I love the weather (probably one of the very few!) and so does my sourdough starter. A little too much, in fact. It doubles in 2 hours! It makes great bread but honestly it's too much to handle. I had it in the fridge before but was facing the opposite problem. It was very sluggish and unpredictable.
So I've decided to try two experiments: Feed a starter with a low percentage of salt to limit fermentation and yeast / bacterial activity. And feed another with added lemongrass, which grows here and I'm led to believe has antibacterial properties. Given how long it lasts in my fridge I'd say it's true haha. Anyway I will try to post results here and if anyone has advice/thoughts then I'd be delighted to hear!