Keeping a starter alive on a schedule

Most sourdough advice assumes you are home all day. I am not, so my starter lives in the fridge and gets fed on Saturday mornings.

The routine

1. Take it out Friday night.
2. Saturday morning: discard all but a spoonful, feed equal weights of flour and water.
3. Bake when it has doubled, usually by early afternoon.
4. Back into the fridge with whatever is left.

Two years on, it is still alive, still a little sour, and still making better bread than I deserve.