Technical Starter/sourdough question?
So far, I'm having quite good results with my sourdough adventures....I'm using sourdough for two weeks now.
My question: When feeding the starter (I'm about 75% hydration), when is the optimal sign that the starter is ready for the refrigerator. The book says bubbly and foamy......but I've read posters say don't let it collapse in the middle.....
any thoughts how much one would let the newly fed starter "rise" before refrigeration....mine goes a little beyond double, and I put it in the refrigerator.....My intuition tells me to chill while there is still some spring in the starter..or before it starts to collapse....or is it better to let it go until it collapses? ...or does it ever collapse?