The starter in my fridge was born in Aiken, SC in 1995.  Here is a collection of lessons I've learned over the years to keep my starter happy.

the zen of starter

• Starter is an amazing and wonderful phenomenon. Once it gets going, it's really hard to kill. Don't worry... you won't break it.
• It gets better with age. Just go on feeding it, week after week: it gets better and better.
• Check on it every day. There's something growing in there! Cool! Also, never miss a chance to taste just a bit on the tip of the tongue. It might turn your mouth inside out, but the experience firmly reminds you that the stuff has a life of its own.
• Starter becomes the place it lives. As it grows, it takes a little life from the stuff that lives in your kitchen. That said, if uncle Billy goes to San Fran and brings back some starter, it will not beSan Francisco starter for long. Eventually, it becomes your starter. Mine started life as South Carolina starter; now it is Vermont starter.

starter do's and dont's

• When "starting" your starter, use active dry yeast (rather than quick yeast). I have no idea why everybody says this, but it's a consistent theme in sourdough lore.
• Avoid metal utensils and containers. The minerals in metals react with the acids in starter, producing off flavors. Store in a glass or plastic jar and stir with wooden or plastic utensils.
• Use the right size container. I like to keep about three cups of starter in the fridge, so a quart jar is good for storage. But remember that it will grow when you feed it. Since it stinks to come home to a kitchen covered in the stuff, I feed it in a bigger, two-quart container. That gives it plenty of room to expand without getting stuck to the countertop.
• Feel free to experiment. I've fed mine all sorts of stuff—white flour and whole wheat, milk and water, sometimes sugar and sometimes not. Try it out and see how it does. Again, you're not going to kill it.
• Store your starter in the fridge for up to three months between uses. After about three months, replenish it whether you bake or not.
• Kick-starting a neglected starter. If your starter has been in the fridge too long, it might become sluggish. You can tell it's been negelected if, when you feed it,it does not produce many bubbles.  When this happens, pour off the yellowish liquid and discard most of the starter, saving about 1 cup. Feed the starter as you normally would. If it bubbles up, you know it's still alive. After a few hours, pour off all but 1 cup and feed it again. [This tip from The Baker's Catalogue © 2005, King Arthur Flour.]
• Starting over. If your sourdough starter begins to mold, or if the odor is not the usual clean, sour aroma (an alcohol smell is OK), or if it develops a pink or orange color, throw it out. These "off" colors or smells can indicate that a potentially unhealthy strain of bacteria has taken up residence. It is very rare for this to happen, so don't worry.