Made my first Wild Yeast Starter by following instructions in Peter Reinhart's Whole Grain Breads book, using the Mash method.
So it's a whole wheat starter, 75% hydration I believe.
I've refreshed it once and used it twice in some recipes. It works great, etc.
My problem is I don't understand what to do with it if I don't intend to use it for a while. . .until who knows when.
I find Reinhart's book lacking in what really to do to keep it healthy for the long term, other than chucking some in the trash every 3 days and refreshing it. I suppose if that's what I need to do, I can, but it seems really wasteful if I'm not using it regularly in recipes.
So can I just let my small amount of active starter just sit in the fridge sorta indefinitely? Can I freeze it? Or can I go longer between feedings/refreshings than what Reinhart seems to be suggesting? (he says at one point "when the starter gets low, between 4 days and 2 weeks, refresh it. . ..." I just find this confusing with previous statements saying the mother must be used in 3 days.)