1 files changed, 19 insertions, 0 deletions
diff --git a/02-13-maintaining-sourdough-in-the-refrigerator.md b/02-13-maintaining-sourdough-in-the-refrigerator.md
new file mode 100644
index 0000000..681bdec
--- /dev/null
+++ b/02-13-maintaining-sourdough-in-the-refrigerator.md
@@ -0,0 +1,19 @@
+#### Maintaining Sourdough Starter in the Refrigerator
+
+If you only bake once every week or two, you’ll be happier storing
+your starter in the fridge in a covered container.
+
+Once a week, take it out, and feed it.
+
+For a wet starter, retain only ¼ cup of starter and then feed it ½
+cup flour and 4 Tbs water.
+
+For a stiff starter, retain a marble-sized piece and add 15 grams (1
+Tbs) of water. Mush it up until it's soft and the water has turned
+somewhat milky in color. Then add 25 grams (2 heaping Tbs or 1 Tbs + 1
+tsp) of flour.
+
+Keep it out for an hour or four, and then pop it back into the fridge.
+
+If you’re going to bake with it, make sure to take it out a day before
+and feed it twice, with at least 8 hours in between each feeding.