- Can the yeast & carbon dioxide from the sourdough starter harm the wine bottles I'm aging in the refrigerator, and
- Roughly how often would I have to feed the starter if stored only at 52 degrees F?
Thanks in advance for your input!
My starter is going on 6+ years old now. I keep it in the fridge in a covered container. Of course, it would be slightly warmer in a wine fridge, but I would also recommend a covered container in that situation too. There will be a little activity, but not enough for gas to escape. In this scenario, I remove a portion of the starter, add new flour and water, and return to the fridge approximately weekly. I have gone much longer between feedings with no harm...as long as I give it plenty of time to build up before use (at least a day on the counter...sometimes two if I've forgotten about it in the back of the fridge). In any case, it will not impact your wine.