Sourdough discard - how to maintain

[Lavendar01]

Morning

I've got probably about 200g of discard in the fridge it's been a week, not sure if I just leave it in there without further feeds (last feed was 1 week ago on the day I put it in fridge) or continue feeding and how often ?

If continue feeding, how much should I feed (ratio) for a 200g discard ? Or do I dispose most and keep little, which will just continue to grow if I keep feeding every now and then ....so confusing!

Thanks!!

I last fed mine about a month ago and have this morning poured the goo off the top and discarded the top layer, taken a tablespoon full and fed, in hopes it will return to life and tomorrow I can make pizza.

I am a very lazy sourdough stater owner, but so far have never been poisoned and have kept mine going 5 years.

So in summary, if its young, id feed once a week, discard half and feed to maintain quantity. If its old, leave it lying around until you remember and revive. (so long as there is no signs of mold - I think the pink stuff is the one to avoid)

When you say if its young? Do you mean if it hasnt had many feeds leading upto being put in the fridge?

I made that starter myself and took me 1.5weeks to get it to the point where it tripled. I made 1 loaf of bread with it and then put the rest in fridge.

If I can get away with discarding half and feeding once a month then happy days, or even twice a month its not that bad...

Probably needs to be more frequent for a while. I was feeding mine twice a week for the first 6 months and making one loaf a week. Then slowed to feeding once a week and one loaf. Now when I remember or fancy making something 😂