[Sca-cooks] A question about dough starter

[Jennifer Carlson]

Here in Tulsa, OK, we got hit with 15 inches of snow on Tuesday, which is the more than I've ever seen before, and I've been living in Oklahoma since I was 3.  As of this morning, we still can't get out of the parking lot.  We usually get ice, not snow, so snowplowing is kind of a foreign concept around here.
 
Anyway, when stocking up on Sunday, I misjudged how much bread I had on hand, and ran out Wednesday morning.  I rarely bake bread, and the only yeast I had was a partial packet of quick-rise that was way past the expirations date hiding in the back of the fridge.  In desperation, I coaxed it with warm water and honey and nurtured what was still viable into a decent sponge, half of which I used to make some manchets, and fed the rest of the starter and set it aside.  The next day, I took half to make a sandwich loaf and fed the rest.  Last night, I used some to make pizza dough, and fed the rest.  
 
My question is:  What is the best way to store and keep starter under cultivation?  On the counter?  In the fridge?  How often should I feed it?
 
The leftover manchet made wonderful pain perdu for breakfast yesterday.  Today I'm making Digby's bread pudding with the rest of the sandwich loaf.
 
 
In servicio,
 
Talana