Why refrigerate starter?
I have had a sourdough starter that I keep in a mason jar on my counter for about 6mo. It makes great bread and I've never had any trouble with it. I see a lot of people talk about refrigerating their starter. Is it necessary or is it a personal preference? Does it just make it live longer between feedings and is convenient because of that? I figured that people kept live starters for many years before refrigeration existed so I've never bothered but I wonder every time I see it mentioned. Thanks