feeding too often doesn't allow for proper ph??
I hate to post another question on here so soon but have exhausted my bread books for answers...
I read a lot of conflicting thoughts on how often to feed. I read to feed when it has doubled, I read to never let it start to die/deflate from the doubling point, I read to let it go 2-3 days then refeed it (and that its harmless to let it go), in order to insure the bacteria has caught up to speed with the yeast and brought it down to the proper ph to keep other bad guys out.
I am wondering if someone can explain to me how to keep it healthy and not allow other 'bad guys' into it? Right now, when I have the starter out on the counter, it doubles within 6 - 8 hours. I then re-feed it atleast double or quadruple the amount. Someone mentioned that this was too often. I'm worried I'm not letting it get acidic enough to give it a healthy protecting ph? But wouldn't feeding a starter every 3 days not be enough if its just sitting on the counter? I'm not sure how to simplify or word this question, hopefully this makes sense! I have been feeding some of my other starters in the fridge once a week, but was suprised to find hooch on all of them today after just 5 days in the fridge. Isn't this quite soon for hooch? I thought they could last for atleast a week or two in the fridge between feedings. Thank you!