What do I do with the leftover barm?
I made my first two sourdough loaves last week with the barm that i constructed using Peter Reinhart's method in The Bread Bakers Apprentice. The bread turned out great, and I will post pictures as soon as I find the USB cord for my camera to my laptop (just moved :0) Anyway, now I want to use the barm again but do not know how to proceed. I know I have to refresh the barm, and I figured I would use 1 pound of what I have leftover and double it using 50% flour and 50% water, per PR's instructions. My question is, in the book, the instructions say after an overnight rest in the fridge the barm is ready for the next build... and then nothing. My assumption is that it can be used as it is in any sourdough recipe. Am I right, or are there other steps I should be taking before using the barm again?
Thanks in advance to anyone who can help. You all have been wonderful in getting me through the first few months of my new hobby!