Long term levain storage
I placed my starter into long term storage. I took my starter after a feeding and kneaded flour into it untill it was a stiff dough. Probaly around 50 percent hydration. I then buried it in a jar of fresh flour and placed it in the fridge. Any thoughts on this pratice. I have been reading up on canning/preserving food and now I got a case of the he-be-ge-be's. The chapter on hazards of canning got me thinking on what happens if a sourdough is not maintained properly. We do run a risk of bochalism.