I'm on the third year of having a side batch of my sourdough starter unfed in the fridge. There is a "spore mode" the yeast goes into and becomes reactivated from. Years one and two the starter reactivated and I was able to make bread by the 3rd day. That's impossible if it was just basically a starter from scratch that happened to have remnants of the dead starter. Today is the third day, the day I'd be baking the loaf, and while the starter is more vigorous than it would be from scratch it is not ready for baking a loaf. I'll let it go on for one more day but the premise of infinite storage in spore mode in the fridge I think is out the window. It is still impressive that a mature starter can go two years between feedings and come back to full strength in 48 hours. I have enough starter to make it go for another 4-5 years but I think the point of the experiment is done now. #sourdough #bread #baking #YeastMasters