I'm going to be on vacation and away from my starter for almost a month. So no baking while on vacation. So this is what I am doing to ensure my starter, John Dough is healthy and ready to go when I return.
I took the remaining 3 g of starter I had left from the last week and placed him in a bowl, to which I added 6 g of filtered water. The starter was dissolved and then 9 g of whole rye was added and mixed until very little dry flour remained. I allowed this to hydrated while I cleaned the tiny house (Weck Jar) that John Dough lives in. It hadn't been cleaned since he moved in a long long time ago. I don't usually worry about cleaning his jar because the dried starter on the sides is fully of the LAB that help reduce the chances of contamination.
Next I formed John dough into a firm ball and then flattened him into a thick disk. Into the dried cleaned Weck jar I placed 3 g of whole rye, then John Dough and then covered it all with 4-5 g of whole rye patting it all down. The starter was next given an hour at room temperature and then will be placed in the fridge set at 3ºC for the duration of vacation.
The low temperature, low hydration and extra whole rye should keep the microbes quite healthy while I am away.