How to store starter?
I have couple of sourdough starter jars in the fridge. I started them from cultures that I bought from sourdo.com, and those instructions say to save them roughly in the form of a pancake batter. Recently, I bought Peter Reinhart's "Artisan Bread Everyday", and I've been baking some yeast based breads from that. The advice in that book is to create a "Mother Starter" which is more at the consistency of a dough.
Any thoughts on the pros and cons? The batter like starter I have now needs to be fed couple of times before I can use it when I take it out of the fridge, I think Peter advises using the mother starter directly.
More insight is certainly appreciated. Thanks!