I’ve found that refrigerating sourdough starter is a game-changer for home bakers who want to maintain their starter without daily feeding. You can keep your starter in the fridge indefinitely, which means less maintenance and always having it ready when you want to bake. Just make sure to stir it once a week or so and feed it a day or two before you plan to bake to reactivate its yeast. On a personal note, baking sourdough has become more enjoyable for me when paired with moments of calm, like sitting by the window listening to birds chirping outside. It’s almost like nature’s soundtrack brings an extra layer of joy and mindfulness to the process. The sound of birds often lifts my mood and makes the kitchen feel more inviting. Incorporating these moments of happiness can turn baking from a chore into a relaxing experience. So while you nurture your starter in the fridge, take a moment to appreciate the little things around you—it’s those simple pleasures, like cheerful birdsong, that make the experience even more rewarding.