I am using a zip type gallon bag to store my sour dough starter in the fridge. Will it keep working after a week in storage? I take it out of the fridge the night before and feed it two cups flour and two cups lukewarm water.
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1Not sure you need to use up that much storage space. For example, I keep about 1/4 cup in fridge storage. I try to feed weekly, sometimes I forget and several weeks pass. It has never failed. – moscafj Feb 04 '18 at 23:06
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@moscafj there are recipes where you make about half the bread volume or more out of starter, so if the OP is baking large loaves, this can be needed. Also, a gallon bag doesn't have to be full to the brim. – rumtscho Feb 05 '18 at 08:57
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One week is fine. I keep my starter also for one week in the fridge and feed it once a week:
- 20g starter
- 50g water
- 50g rye flour
If you want to do it for a longer period, I'd exchange the plastic for glass which is 100% safe from leeching nasty stuff into your starter.
eckes
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