Looking for direction on refreshing starter
I am in the process of attempting to refresh the mother starter I made a few months ago and put in the freezer. It was made w the pineapple juice mix frpm ABED. The frozen pc was removed from the freezer two days ago and left to sit out overnight. Yesterday I took the 2.5 oz pc and added 3 oz of rye flour and 4 oz of H2O. The result was a very stiff consistency. Approx 7 hrs later I added 3 oz of unbleached flour and 3 oz of H2O which gave a softer feel to the starter. Until about 6 hrs ago there was little if any sign of activity. I now seem to be getting some movement. Am I on the right path ? Are there any suggestions on how to proceed ? My thought was to refrigerate the starter tomorrow and then continue to feed on a 3 day basis baking 10 days from now using the Pain au Levain recipe from ABED. The 1st time the starter was used the bread was fine but had no sour taste as the starter was probably too fresh. I am hoping the 12 day cycle will improve that. ??