When should I put my sourdough starter in the fridge? Is it after a specific feeding schedule, or perhaps after observing certain changes in its texture and aroma? As I cultivate my sourdough starter, I often ponder whether the maturation process dictates the appropriate moment for refrigeration. Should I wait until it reaches its peak activity, where the bubbling and rising indicate its readiness, or is it better to stow it away before it overferments? There seems to be a plethora of opinions on the matter; some enthusiasts advocate for fridge storage during less frequent usage while others propose a more nuanced approach based on the starter’s behavior. Could the type of flour utilized or the ambient temperature potentially influence my decision? Moreover, what are the implications of chilling the starter on its viability and future baking endeavors? Thus, when exactly should the transition to cold storage occur?