Thanks to BBA I just made my first sourdough loaves (!), but I'm a bit befuddled by the directions regarding barms and refreshing.
1. Is it better to keep the barm out of the fridge and accelerate the refreshing schedule until the barm has been refreshed a few times and matured?
2. How often should I refresh the barm assuming the answer to the first question?
3. When you refresh the barm, do you refresh all the barm you have left, or just the portion you plan on using the next day to bake?
4. If you're just maintaining the barm, not planning on using it, I assume you keep it in the fridge and refresh it weekly. Immediately after refreshing it, how long do you keep it out of the fridge? Can you just stick it back in there and expect the yeast the do its thing, albeit on a retarded schedule?
Thank you for any help - I thank you, and my new yeast ranch thanks you.