I have been making sourdought bread for a few months now, about once or twice a week, and I have a starter that I keep feeding. Whenever I usea half of it, I add more flour and water and leave it out for a few hours and then it goes back in the fridge. So far this has been working well.
But now, as temperatures outside are almost freezing at night, electricity bills are rising like dough in the tropics and our refrigerator is not working well and freezes everything, we have decided to turn it off until the summer comes back.
But I am worried about my starter... will it survive on the kitchen without a refrigerator? We do not heat the kitchen so its pretty cold, but not as cold as in the fridge.. Does anyone keep it in the pantry or anywhere else or know about this?
Very grateful for any input