Retarding my starter
I fed one of my starters today for a loaf I plan to bake tomorrow morning. The last feed brought my starter up to the amount I need for the recipe.
Question: It is 'almost' ripe now as I started the last build this afternoon. It has almost doubled in it's little jar. What I am wondering is if I can put it into the refrigerator at this point where I assume it will continue to ripen but at a slower rate and then tomorrow morning, a couple of hours before I add it to the rest of the ingredients, I simply take it out of the refrigerator and let it warm up a bit.
Or do I let it finish ripening where it is and then pop it into the refrigerator for the night followed by taking it out in the morning and letting it warm up a bit before using it....