a few questions plz :)
hi, i started my starter a few months ago following the birk st method in the book. at first i would follow the exact feeding amounts of water and flour. but with time, i got lazy and now i just keep it in he fridge and from time to time, refresh it, but i don't measure the flour and water.
i don't know much at all really about sourdough, but despite my neglect, it seems to bounce back nicely and looks bubbly.
i have no idea what im doing, and not sure how i can tell if its ready to go solo or not. i usually jus use a small amount with my regular yeast breads.
i'd love any insight whatsoever. is it wrong to not measure when feeding? am i stuffing up the chemistry somehow?
thanks heaps :)