I'd like to start one but every recipe I see says to refrigerate after it gets going. That's where the problem comes in. No refrigerator here in the hills. But then I read books about how settlers and prospectors carried sourdough starter around with them. I doubt they had refrigeration either. So does it or does it not need to be refrigerated? September to April isn't a problem, I have natures refrigerator right here. Second issue, can a sourdough starter be left unattended for 2 months after it gets going? And can it freeze up without messing it up?