lame newbie sourdough question
So, I just got Hamelman's "Bread" and immediately mixed up his Liquid Levain culture. It is nice and bubbly after two feeds today and I'm hopeful that I can follow his instructions over the next week or so to wind up with a viable starter.
I don't feel like his book, though, addresses how to take care of the starter once you've cultivated it.
Say I'll only be making sourdough bread once a week or so ... How often should I be feeding it? How much should I be feeding it? Should I be storing it in the refrigerator?
I feel like I just hastily adopted a dog from the pound with no inkling as to how to care for it!
Thanks for any guidance!
(Check out my blog at Flour Girl.)