Increasing the Potency of a Starter
I have recently transitioned from “starting a starter” to “maintaining a starter.” There is lots of good info on the site about feeding cycles, hydration, and ratios, but I have not yet found an answer to the following question…
Does maintaining a starter on the counter (room temperature; 100% hydration; 1:4:5 ratio; 12 hour feeding cycle) for a few extra days (or weeks) allow for a more potent, flavorful starter?
In your answers, please think cost/benefit.: More effort, increase costs (flour, water, washing dishes, etc) vs possible increase in Potency (rise strength, flavor, etc.)
Now that I have had a functional starter for a day or so, should I immediately put it in the fridge and maintain it that way? (Assume that I am only baking once every week or so.)