Starter is almost 1 year old-I need some advice
I was posting on here pretty regularly last April when I was trying to get my starter up and running. I've been doing great with it, but want to see if anyone can give me advice on how (or if I need) to tweak her a bit. I've been baking with her about once a month. Can someone refresh my memory about what I should be seeing when I feed her? I'll admit that I've been a bit lax on feeding regularly, she only gets fed about 2x a month. I've been having pretty good results when baking, but I've changed my recipe so many times, I don't really have a benchmark to know if my starter is doing all she can do, or if she could be stronger.
I started with the model in the BBA and advice here - I have one whole wheat starter and one white starter going now. I feed them before I start a new loaf - I generally don't discard but feed to the ratio of 1 part starter : 1 part water (filtered NYC tap) : 1 part WW or KA bread flour
I fed the starters about 3 hours ago and left them out. Both have air bubbles, but are not growing. They are on the counter at about 80 degrees. I'm going to put them in the fridge now, but would love any advice as to wether I should leave them out when I feed, put them directly in the fridge, should try to get them at 55 degrees, etc.
I plan on feeding again tomorrow or Thursday in anticipation of baking on Thursday/Friday or Friday/Saturday.