Newbie: First Levain bake this weekend? Fridge stored starter
Hello everyone. This forum is great with people who are willing to share knowledge (and probably answer the same questions over and over). I wish I had seen the thread on wasteful flour amounts in starter EARLIER, because I went through Forkish's 5 day starter and went through a LOT of home milled wheat berries. At the end of Day 5 I put my levain bucket in the fridge.
This morning I took it out, hoping to use it this weekend. (Probably should have taken it out a day earlier? Still learning the schedule...). Weighed the bucket and subtracted the empty bucket weight and I've got 295 grams of starter (prior to any feedings).
TFL handbook now says:Maintaining Sourdough Starter in the Refrigerator
If you only bake once every week or two, you’ll be happier storing your starter in the fridge in a covered container.
Once a week, take it out, and feed it.
For a wet starter, retain only 1/4 cup of starter and then feed it 1/2 cup flour and 4 Tbs water.
For a stiff starter, retain a marble-sized piece and add 15 grams (1 Tbs) of water. Mush it up until it's soft and the water has turned somewhat milky in color. Then add 25 grams (2 heaping Tbs or 1 Tbs + 1 tsp) of flour.
Keep it out for an hour or four, and then pop it back into the fridge.
If you’re going to bake with it, make sure to take it out a day before and feed it twice, with at least 8 hours in between each feeding.
My question: This last sentence could be expanded upon a bit for a newbie like me. Specifically, I'd like to know how much of the "out of the fridge" starter to take out and feed and how much to discard so I'm not wasting a bunch of flour going forward.
I suppose it depends upon the recipe I'm going to try. It looks like all of Forkish's hybrid leavening dough recipes (Chapter 9) call for:
100 gr. of Mature, active levain (is that my refrigerated levain AFTER THE 2 FEEDINGS recommended in the handbook? ) I guess what confuses me is that Forkish's Levain recipes sound like a feeding. So would his recipe...
Mature, active levain...100gr
Whole wheat flour.......100gr
...actually be the 2nd of the two feedings needed before baking with the refrigerated starter?
Thanks in advance for clearing that up for me!