simple   SOURDOUGH   starter

Mine is 35 years old and is sold at  Oxford Farmers Market Uptown

QUESTIONS FROM FIRST-TIME SOURDOUGH STARTER BUYERS:
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I put my starter in an old pickle jar that I cleaned could I have killed it?

No, any clean glass jar or stainless or enamel container will do. 
Over time, the sourdough will separate and get a black liquid on top and look awful and still be just fine.
Dump it all out into a big bowl; add equal parts flour/water + pinch of sugar; mix well and let set at room temp for a while
then store in the refrigerator!
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How often do I feed it and what with?

Mine is being fed weekly with approximately equal parts of water and flour + a pinch of sugar
each week when I bake for Saturday's market.
.
When I mix it to store, I make it a lot thicker with flour and use no sugar.
It has gone unfed like that for weeks!
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Should I just leave it on the counter as long as it doesn't get too hot?

The warmer the sourdough starter is, the more it bubbles, the faster it grows/activates and therefore
 the more frequently you'll need to feed it: when it doubles in bulk.
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Do I have to remove some of it when I do feed it?

Depends on the size of the jar: the amount of starter should never be more than half the space of its container.
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You told me these things the other day but I want to get it so I remember.
Thank you so much!

You're welcome. 
Just relax and enjoy it and let nature do it's thing. 
All those detailed and fastidious recipes are pretty silly and certainly unnecessary.
Nature's been doing it's own thing for a very long time...

Happy Sourdoughing!
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