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I am using a zip type gallon bag to store my sour dough starter in the fridge. Will it keep working after a week in storage? I take it out of the fridge the night before and feed it two cups flour and two cups lukewarm water.

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    Not sure you need to use up that much storage space. For example, I keep about 1/4 cup in fridge storage. I try to feed weekly, sometimes I forget and several weeks pass. It has never failed.
    – moscafj
    Commented Feb 4, 2018 at 23:06
  • @moscafj there are recipes where you make about half the bread volume or more out of starter, so if the OP is baking large loaves, this can be needed. Also, a gallon bag doesn't have to be full to the brim.
    – rumtscho
    Commented Feb 5, 2018 at 8:57

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One week is fine. I keep my starter also for one week in the fridge and feed it once a week:

  • 20g starter
  • 50g water
  • 50g rye flour

If you want to do it for a longer period, I'd exchange the plastic for glass which is 100% safe from leeching nasty stuff into your starter.

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