I have two starters, rye and wheat (white). The rye has been living in the fridge happily for months, the wheat is newer and has been at ambient kitchen temperature. I'm wondering what to do with the wheat one in the long term as it gets sporadic use (I discarded a wholemeal wheat one yesterday as it seemed to have died after smelling strongly of pear drops).
How much wheat starter is the minimum to keep, in or out of the fridge? Any tips?