When contemplating the storage of your cherished sourdough starter, one might ponder: Should I put my sourdough starter in the fridge? This inquiry arises from the desire to maintain the vitality of the starter while balancing the practicalities of everyday life. Is refrigeration the panacea for prolonging the life of this bubbly concoction? Might it afford a suitable environment for the beneficial microbes to thrive, or could it simply stifle their exuberance? Furthermore, how often do you plan to bake with your starter? Is it beneficial to utilize the cold climate of the fridge to reduce the frequency of feedings, thereby conserving both time and resources? Conversely, is there a risk that such a drastic drop in temperature could alter the starter’s flavor profile, perhaps transforming its sourness or rendering it sluggish? What are the potential ramifications on the fermentation process, and how might this influence the texture and flavor of your final loaf?