Can I revive a week old levain without feeding it?
Hi guys! I recently started working with my own levain, and I still have a lot of questions.
Last week I fed my levain to make a bread and then I left it over twelve hours at room temperature for it to rise. I then refrigerated it and just now I took it off the fridge. I have a lot of levain and I don't want to feed it because it will make a lot more levain (and since I just bake once per week I don't want to end up with an excess levain).
And if I have to feed it I would feed only half of it, to have the same amount of levain I have now. So can I do something with the levain I would have to throw away if I eventually feed half of it? I don't want it to go to waste.