I have now been baking sourdough for 12 months and starting to feel comfortable with it. To refine my techniques I did a course at the Red Beard Bakery in Trentham, Victoria. It was a good course and I was able to master shaping (hurrah) and find out where to access some really good flour. Like many of my sourdough companions here, I keep my starter in the fridge when it is not being used. On the course I was warned that doing this risks developing listeria in your starter. I have tried to find more information about this with no success. I am still keeping my starter in the fridge and feeding weekly but am nervous that I am about to poison the whole family! Does anyone out there have any information or experience, as I would be curious to know more?
P.S. Thanks for a great site, have managed to largely teach myself to make some damn fine bread... and loving it.