I have maintained a sourdough culture since early summer, and use it successfully at least once a week. My method has been sporadic. I bake a variety of breads, and have not had the discipline to perfect a single formula, but vary the experiment with each bake. This site has been a great help to me, and I appreciate all the contributors. I find many answers by poking around, but would like to ask a specific sourdough starter question:
Formulas generally instruct to refresh the starter, and then build the levain. Is a ripe levain no different than an amount of starter? When I use an amount of starter, I will typically feed the remaining starter to create an amount needed for the next bake. I allow the fed starter to grow, then refrigerate until I am ready to use it. When ready, I remove it from the refrigerator and allow it to resume activity, and then use it.
Is this not a good idea? Are there arguments against this method? It seems to work for me, but I wonder.
Thank you for all of the information and help here.