Any sourdough fans?

[drowningincustard]

I'm a recent convert (well since May!) and am loving our breads, pizzas and random other items.
But... I generally keep my starter in the fridge as I usually just make stuff at the weekend and I think its causing my food to go off/mouldy quicker than normal... Anyone else have this or is it my imagination???
Lots of things aren't hermetically sealed as I don't have enough tupperware and have massively reduced my use of cling film. So a half used cheese might get the packet wrapped around it and placed down on the open end, soft fruit in its plastic container but obviously no longer sealed, milk seems to go off before we finish the carton. My other half thinks its because of the starter being in there (in a kilner jar but glass top on loosely not sealed down with the metal), I thought it was coincidence but now not so sure...
Ring any bells? Should I be sealing my starter completely in the fridge???

Scandi here . We use sourdough for our rye bread. My son bakes his own and his dough is more than 10 years old .

It used to sit in my fridge and I have never had any problems. But the container got to be airtight otherwise it dries out. His can last for a month. We use these glasses.

Good luck.

ahh... I thought I read somewhere it should not be a perfect seal - might put the wires back on my jar and seal it completely... no harm in trying!
And wow - 10 years!!! That is cool...
We are going abroad for a couple of months at end of year and am already wondering about the practicalities of taking it with us but unfortunately I think I will have to let mine die at that point :-(

Well airtight works here . If your dough needs it, you can feed it a little sugar to boost the bacterial culture.

Re. Going away. Try freezing it, we have had back up dough in the freezer, but never have had to use it, so worth a try.

You can freeze it according to the internet.

I sort of mostly sealed mine and didn't notice anything else in the fridge getting more mouldy.

Also beeswax wrappers are v good if you are reducing plastic use.

Mine is ok in the fridge, loosely fitted lids, never noticed increased moulding.
It might be not so fine with blue cheese as apparently somebody in my bread baking group had their starter infected with some blue cheese bacteria.