Sourdough starter "storage" for 31/2 weeks...DUPLICATE POST

[ramyankee]

We are heading out on a 3 1/2 week trip and I was wondering what to do with my starter. I keep it in the fridge and may bread every week and a half. By that time it tends to crust up. I can only imagine the crust after almost a month... I store it in the King Arthur plastic Sourdough bowls, covered but not sealed...
What should I do?
Thank you...

[Us_out_West]

Why a duplicate post? Something wrong with the other one?

[agteacher]

You should be able to freeze it. Don't feed it during that time. When you make bread next time, just put the one that you would feed and restart into the freezer instead. When you take it out of the freezer, treat it as you would normally and start feeding it. Just let it come to room temperature before you feed it. It should be fine.

I have also seen some people just start from scratch every time they want to make sour dough bread. Starter is actually very easy to create - just takes time.