When to refrigerate starter?
A quick question needing a quick answer (if you don't mind... ;-) )
I'm leaving the country tomorrow night for about 10 days and am just about to feed my rye starters. They've been out of the fridge for a few days and been fed twice daily. I've been 'thickening' them somewhat, reducing the hydration, giving more flour than water lately. They're both looking very healthy.
I won't have any time or need to bake tomorrow, so...Do I feed them normally, now, and refrigerate them immediately, or do I have to wait for them to rise first and THEN pop them into the fridge? My schedule would allow one more feed before flying out of the country.
What do you think is best? Your advice will be esteemed most highly. Thank you!