Not Refregirating Sour
I am just starting with sourdough baking. I tried to start my our starter and failed (it was before I read about using orange juice instead of water). So I just get a starter from a local baker. He gave me the directions on how to make more sour starter. It was 1KG whole wheat flour, 170 gramm sour and 670 gramm water. Then I need to mix it and keep for two hours. After that put it in a refregirator. I did all of that and it looks working well - the sour at least doubled in size. That is whem my confusion started: do I HAVE TO PUT IT INTO THE REFREGIRATOR? Is my sour ready after those two hours or I need to "season" it? After those two hours of rising of that sour is it ready to make new sour? I am very eager to start baking and I want to do it ASAP. Puting it to a refregirator seems to prolongate the process.
And another thing: my goal is to bake Russian sourdough 100% rye bread with molasses (it is rather sweet and sour). Can I use that whole wheat starter instead of rye started or I need to re-feed the sour to into a rye sour?
Thank you in advance,