I live in Thailand and am moving home to the US (Arizona, no less; tropics to desert). I will be in transit for about 4 weeks. That means hotel rooms. How can I travel with my starter and keep it going?
I would love any advice. I am new to sourdough so please be as obvious as you can be. Yes there will probably be refrigerators but these days when you take the card from the wall that runs the electricity the fridge goes out, too. How often should I feed it? Can I feed it just a little? I nornally do a 1:1:1 unless I am going to make a batch of bread and depending on how much starter I have to begin with. But, I have been keeping it 100% hydration (i think that is correct).
Anyway, I so hope to keep this going. I love love love the bread and the making process.
Thanks so much!!