"Hibernating" A Starter
I have a sourdough starter that I feed with bread flour. However I pretty much only bake whole wheat bread and so I have wanted to begin using a whole wheat starter for 100% whole wheat loaves. I only bake for myself so using a new starter means that my current one will get little to no use. I don't want to get rid of it however as I've had it going for almost a year now, but I don't really want to keep on feeding a starter that isn't going to be used in the forseeable future. I keep mine refrigerated between uses but is there any way to further slow down the starter, making it "hibernate" so to speak for extended periods of time without worrying that i'm going to kill it? I have never heard of freezing starters so not sure if it's a viable option. If not, how often would I need to keep feeding the starter if I were to keep it refrigerated constantly? Thanks a lot.