Starter - Feeding & Storing - Questions
I received some of Carl's 1847 starter. Grew it sporatically on the counter, then put it in the fridge. Then I took it out and let it warm up - I used some (without "freshening it up") and ended up with two bricks of dense gum that found their way to the circular file.
Then I grew it some more and made a different recipe. This time, I freshened it before using. The free-form loaves rose (raised) well, but deflated when I applied (gently) the eggwash, and didn't spring - ending in two frisbee-shaped, but tasty finished loaves. (I think if I'd used pans, they'd have been fine.)
So I've built up a jar of starter on the counter, and after the last feeding I woke up to an overflow - Fortunately I'd used a soup bowl underneath, AND - my wife was out of town.
I dumped all but ¼ cup into another jar and put the jar in the fridge. Then I washed the counter jar and fed the ¼ cup with another ¼ Cup fresh wheat flour and the same amount of warm water. Today, I added ½ Cup of each. It IS active!
So my questions are: If I continue to grow it on the counter, as the jar gets full, should I dump all but ¼ Cup into the big jar in the fridge? I would expect to feed it maybe ¼ Cup fresh flour & water once a week.
When getting ready to make bread, should I use what's in the fridge? How?