Saving a whole wheat sour dough seed culture???
I am reading Peter Reinhart's "WHoel Grain Bread" book, and have made the Whole Wheat sourdough starter culture that goes into making a mother starter. I used the pineapple juice method and the culture is bubbly and frothy, just like the books says. My only problem is, after the last phase of feeding the culture (5 day process), it says proceed to making mother starter, or refrigerate for up to 2 days before making mother. Well, I am not ready to make a lough of bread, I just want to get my sourdough starter into "holding mode". Do I need to proceed on to the next step and make the sourdough "mother" (which is a signifigant addition of flour and water) or do I just keep throwing away half of the seed culture and refreshing it with equal amounts by weight of whole wheat flour and water?