Wow. When they say that your sourdough keeps getting more sour as you divide it, feed it and leave it at room temperature — they really meat it. My starter became noticeably more sour and more tangy as time when on, and I want to see how far it would go. Today the answer was “really far”. Seriously tangy.
But all good things must come to an end, so today I started a pre-fermentation for a whole wheat loaf, fed my starter and put in into the refrigerator in a plastic, snap-top container.
I not going to slow down on my baking, so it will be interesting to see how a refrigerated starter changes how I build up my dough. If you’ve been thinking about starting a sourdough culture, go for it! It’s a lot of fun, and the bread is great.