clueless of next levain step
I am about to make my first batch of vermont sourdough.
i am struggling a bit with the concept of perpetuating the levain. i used all but 2 tablespoons as instructed...but now i am stuck. How much do i feed this leftover levain? do i keep it in the fridge or in a warm place? do i feed twice a day? once a day?
i realize its probably an easier answer...but i am lacking it.
any help. thanks.