How many days (please tell me days) can I wait to refresh my room temp starter culture?
How often does my active culture need to be refreshened? I have a small ball of mother starter (60 grams) sitting in my crock (which I found at an antique shop: says "Authentic San Fransisco Sourdough Starter"... how apropos is that? :) out on the counter at room temp. How many days (please say days, please please please don't tell me it's a couple of times a day) can I wait to refresh it. I bake sourdough only every other week, but I want to keep it going rather than starting fresh each week (from dried starter)