I apologize if I'm asking this question in the wrong place but I don't see anywhere else to ask it.
I'm having great, really wonderful success baking my sourdough bread. As it turns out, I bake about every four or five days so feeding my starter hasn't been a problem.
One of these days though I'm sure I'll let time slip by before baking and I need to know how to feed my starter. I've read through numerous posts and have been unable to find out the following: When you feed your starter, what the heck do you do with it then? Should you leave it out to ferment for a couple of hours before refrigerating it or just plunk it into the fridge right away. I've read a lot of web pages by a lot of experts and I have been unable to find out this little detail.
Thanks in advance for your enlightening responses.
A little humor: What is an "expert"? An expert is a person who learns more and more about less and less until pretty soon he knows everything there is to know about nothing.