This is my 3rd attempt to make a sourdough starter and so far it looks good.
Today it's the 3rd day since I started my latest starter which is based on John Ross recipe. I noticed on the 2nd day that the starter had about 3/4 of the surface covered with tiny bubbles and it had a pleasant sour smell like a beer; by the way I use now a wooden spoon to stir it and mix it. Today which is the 3rd day I continue and added another 1/2 cup all purpose flour + 1/2 cup water and let it sit in the counter with an average ambient temperature of 74 F.
Since I never made a starter neither a sourdough, I'm not sure what is next.
First how do I know that the starter is ready? I noticed that it takes 5 or more days to get a starter going.
Then assuming that the starter is good, what happens if I'm not ready to bake? Should I put it in the fridge? And if I do that how often do I feed it?
How long can I keep it in the fridge?