what is the best time to refrigerate a stiff starter?
I have some stiff starter in my fridge that I'm going to 'wake up' after a several-month-long nap. It's a 60% starter I made using Maggie Glezer's method. I'll bake with sourdough for awhile, then I get tired of feeding it twice a day, so I put it in the fridge and let it go dormant.
My question is this -- How do others manage their stiff starters? Specifically, how much time elapses between feeding the starter and putting it in the fridge -- is it right after feeding, 2 hours, 8 hours to peak or ...?? What I've been doing is let it rise to almost peak before putting it in the fridge, but I don't know if that's the best way. I've never had any trouble waking it up, even after many months.