Everything's working well...very very well.
I'm in Tucson, AZ. My starter grew up here about a month ago. Between baking sessions, I keep it in the refrigerator. It pops back to bubbly life in an hour or so upon being brought out and fed.
In a couple of months I'm going back to Buffalo, NY for the summer. I fear that if I leave the starter in the fridge,even well covered, it may well dry out. I'm thinking about putting it in the freezer. Has anyone had experience with this? Would a well sealed glass canning jar in the fridge do as well?
Also, would it be preferable to get a new local starter going in Buffalo or to take some from Tucson back there?