This is a small jar of mother shortly after she's been fed. I use half the mother for the week's baking and replace the mother I've use with organic, wholewheat dark rye and water at a ratio of 25 grams of flour to 38 grams of water. The mother in the picture is about three years old. If cared for properly a mother can last for decades. It's better to keep a mother in a dedicated fridge with dough and other flour or baking products. Right now I don't have that luxury so I have to change containers if any foreign bacteria invade her jar. It does happen but the bacteria in the mother are pretty robust and they recover quickly.
It's tough being a mother.