Listeria!!!

First of all I would like to thank you for posting this, I had heard that the Trentham guys were discouraging people from storing their starters in the fridge and wondered why. I cannot answer the question exactly I agree with Fred that they really ought to explain their position. However I can offer facts and my interpretations: Lysteria is a highly prevalent water borne bacteria, like most bacterias it thrives between about 20-30, slows down dramatically under 4 and dies over 70 (degrees celsius in all cases). Lysteria's prevalence is very high and is the reason for the discouragement of pregnant women eating room temperature, high protein, high water content foods (soft cheeses, salamis etc) Here is my interpretative bit, the only reason I can see for suggesting that the fridge will increase the risk is that this is where most of the food traditionally suspicious in terms of Lysteria are kept. I keep my starter in the fridge for the ip to a week period between bakes, on a closed preserving jar (sprung lid, rubber seal), I believe it has less chance "catching" Lysteria in this environment that when I have it on the bench in my baking bowl developing for 48hrs with a loose cover (lysteria will be more active in this environment and can be present in any moisture including the air). We know in fact that we keep our starters in the fridge to slow down the bacteria growth, giving us the convenience of a healthy starter with less frequent use. With regards to the safety of ourselves and those we feed: Lysteria dies at 70degreesC, the centre of your loaf will reach close to 100degreesC for about 1/4 of the baking time in order to be a baked loaf of bread with a stable crumb. This is the same basis for the recommendations to reheat meats to at least 70C that the FSDA tell us, it kills any present dangerous bacteria. Another point of note, everyone has superstitions (even chefs and bakers) if something doesn't make sense or isn't clear ask "WHY?" My personal breadmaking serstition is to always use a pancheon or tian (cone shaped) pottery bowl to mix my dough, it is traditional and just seems to develop better! Heheh I hope my answer helps a little.