baking with a new starter--help!
I am 5 days into making my first sourdough starter (using the directions from this post: http://www.thefreshloaf.com/node/10251/starting-starter-sourdough-101-tutorial) and all seems to be going well (fingers crossed).
However, I haven't been able to figure out exactly what the process is for using the starter in a bread dough recipe. I plan on refrigerating it and baking weekly.
So, I remove the starter from the fridge, feed it, and wait a few hours. Can I remove a part to bake at that point, or should it go back in the fridge for a few days? Does the bit I remove have to be fed again or prepared in any way before using it in a dough? (I was thinking about starting with the Norwich sourdough from the Wild Yeast blog)
Thanks so much for the help!