I don’t know about micro but I keep a conventional amount of starter in the fridge and have had it for 5+ years. If I’m out of a bread phase I take it out once every few months, let it come to temperature and feed it. When it gets bubbly and happy again I give it more flour and water till it’s thick and stick it back in the fridge. When my next bread phase kicks in I leave it out of the fridge for a day, feed it again and then use it like normal (once I see it can double in size). Very little waste this way and super-low effort.
I’ve also dehydrated strips of extra-thick starter and have successfully reanimated them years later (just did it recently with 4+ year dehydrated starter in fact).
I don’t know about micro but I keep a conventional amount of starter in the fridge and have had it for 5+ years. If I’m out of a bread phase I take it out once every few months, let it come to temperature and feed it. When it gets bubbly and happy again I give it more flour and water till it’s thick and stick it back in the fridge. When my next bread phase kicks in I leave it out of the fridge for a day, feed it again and then use it like normal (once I see it can double in size). Very little waste this way and super-low effort.
I’ve also dehydrated strips of extra-thick starter and have successfully reanimated them years later (just did it recently with 4+ year dehydrated starter in fact).