starter: from fridge to mixing bowl
Hi--I'm having a ridiculous amount of trouble figuring out one key step in sourdough. I made a starter from scratch (thanks, gaarp!), got it to the happy stage, and stuck it in the fridge a week ago. So that's set. And since I've been baking bread fairly regularly for the last year, I feel like I'll be okay from the point where I put the sourdough substance into my mixer with an extra pound of flour and then mix-autolyse-knead-rise-wait-fold-wait-wait-wait-proof-wait-bake. What I can't figure out is how I get the sourdough from the fridge stage to the mixer stage. It seems like step one is taking the starter out of the fridge, feeding it, and waiting until it ripens... but even then I don't know how much to feed it. I need a lesson called "So you've made your starter. Now what?"
Doesn't help that my one and only decent bread book (Hamelman) is on loan to a friend... but I didn't understand his explanation anyway because it focused on the process for building up your starter to make a zillion loaves at once.