I know this thread is very old, but it's one of the only really relevant links to come up when you google this. After never finding a satisfactory answer, I just tried it in my indoor plastic tote worm bin (made from 2 nested 10 gallon totes from Lowes http://www.lowes.com/pd_332449-61896-332449_1z0yly3__?productId=3276019&pl=1), and the worms adore sourdough starter. At first I thought something was wrong because every worm in the bin ended up in a giant, writhing mass where the starter was put down, but it turns out they were just super excited to eat it. It gets kind of hot, though, so be careful with quantity if the temp where you keep your worms is high. You'll see more condensation in the bin with the starter in there. I've put down up to 1/4 cup with no bad consequences to my bin. I don't know about larger quantities--I would guess it depends on the size of your bin and worm population. I had no problems with odor generally, but there can be a funk for a while if you uncover just the area where the starter is--probably because it can cause a wet, sludgy spot. I've since started to take out some older bedding and mix it into the starter before putting it down. The worms seem to prefer to eat the castings/organic matter/bedding that has soaked up the starter rather than eat the starter itself anyway, and it helps me control moisture better. If I notice that the spot with the starter is getting compacted and funky, I fluff it, and it seems to nip the problem in the bud. Anyway, I'm sure this is no help to the original poster anymore, but maybe this will help the next person who Googles for the answer to whether it's OK to feed sourdough starter to the worm bin.

I have my starter on my kitchen cabinet in a jar. I use it usually once a week, but have gone longer. I have found that my does better if I use potatoe water when I feed it. My doesn't like tap water. So i keep some of the water that I have cooked potatoes in. Even if you don't use it, you can still keep it just take some out if you want to or just feed it. Don't use metal anything on it. I have a wooden spoon that I use or have used a rubber or plastic one. I also have a starter that I keep in a small jar. It is from when I make biscuits. I take one of the biscuits & put it in my jar. The rest I bake of course. Then when I make biscuits again I put filtered water in the jar to let it make a liquid and add that to my mixture. My grandmother would just that a piece of dough & put it in her mixing pan that was full of flour cover it over with flour till the next day when she made biscuits again. I have so much fun with my starters, because you are taking care of a living thing and it gives back to you. There are several books out on sourdough starters and recipes for using it. My starter is one that you can make from scratch if you happen to lose it. I will be glad to share it with anyone who would like. Also have how to start your own Amish Friendship Bread so you can have it whenever you want it.

Helene - that is a great tip! What would you freeze it in? Just a freezer bag with the air squished out? I still haven't done my baking - I really need to get to it today. I am about 4 days overdue in baking it. I have two bags of starter on my counter that I would like to use up/give away/freeze. I am very confused on what amounts to freeze, and then how much of the other ingredients to add to it before I bake it all. The recipe says to take out four 1 cup servings of the starter, bag them up, give them away. Then, the remainder in the bag, you use that in your bread recipe. But, what if I want to just bake with the whole bag and not make giveaway starters out of it? How do I know how much to add to it in order to make break out of the whole thing? I'm sorry if this is a dumb question to you more seasoned bakers out there. GW

Annie, did you ever hear the medical old saw that someone isn't dead until he's warm and dead? Meaning that life signs can be hidden by the cold? Same is true with starter. If you think it has died in the fridge, it probably hasn't if it had any legs at all. Pour off the hooch (brown alcoholic liquid) and use a spoon to remove the darkest of the gray part. Feed the rest, let it sit up to a day until you see a bubble. Feed it again. By the time it's warm and had a couple of good meals, it should start burping its thank-yous and showing rising signs of life. Feed it a couple more times in the warmth, until it doubles volume in 12 hours (8 is better) and you can put it back in the fridge to hibernate. Once a starter is established, it's really a resilient little pet. You can also dry your starter and wake it up a few days before you want to start baking...