It is quite resilient
We keep ours in the fridge and split it the evening before baking. It survives the usual 4 week interval without problems. Every so often, I make a load of sourdough crumpets or pancakes in between.
Overall, I find it much easier than yeast. Hydration can get interesting, but it is manageable if you're accurate when feeding the starter.
Overall, I find it much easier than yeast. Hydration can get interesting, but it is manageable if you're accurate when feeding the starter.
