Planning a trip to Prague for early summer, 2025. Eska will be on my "go to" list. I'd love.to take home some starter. However, I will travel another 10 before heading home. I should be able to maintain the starter while traveling. What do you use to feed the culture?
I would fill a small lidded container halfway with flour, put a blob of starter on it, and then fill it further up with more flour. The starter will be partially dried out when you get home but it should reconstitute well. If you can keep it cool, so much the better. You will have to refresh it several times after you get home.
TomP