For those that sustain a fridged starter: when do you typically feed it?
This is for people that keep a refrigerated starter alive.
I know that it should be fed every 1-4 weeks, but I'm wondering what people's specific routines are.
I'm mostly interested:
* How long people leave their starter out at room temperature before portioning off to use to bake?
* Do you feed it as soon as you pull it from the fridge, or after you've let it warm up?
I'm thinking the best way to do it is to pull from thr fridge, let it warm up for 4 hours, then portion off what I need for my bread, then feed the tub of starter to replace volume ost and put it right back in the fridge. Thoughts?