I am pretty new to baking bread. My question is, does the sourdough starter keep indefinitely, or do I need to make another starter?
I am confused because the book I am using doesn't specify. I began the starter 3 days before baking. (I think it actually may have turned into 4 days.) Then, the night before baking, as the book instructed I added more flour and warm water to the starter and let it sit covered. Then yesterday I divided this in half. I put one half in the fridge. To the other half I added the rest of my flour, yeast, and salt and went on to make my bread.
The book says that from now on (after going through the steps to make the starter) I will start at the point where the night before baking I add flour and water to the starter and go on from there. Since it's only half of the original starter I am not sure, but does this mean that I cut it in half again, save half, and bake with the other? Or do I use the half in the fridge to make another batch of bread and then begin a new starter to make more bread in a few days?
Thanks for the help! I am mixed up.