Originally Posted by Murphy224

I keep my sour dough starter in a quart wide mouth mason jar with a plastic lid loosely attached. It lives in the door of the fridge. I have had mine going for over 3 years and feed it about once a week or 2 weeks, or more. I use the info from King Arthur flour and started mine from scratch using their method. KA also has some great recipes using the "discard" from refreshing your starter.