My starter dropped after storing it in fridge
Hello every one
Im new here and new to the sourdough bread life :), i started my new starter after couple of failed attempts this time i hope im on the right track it was 10 days method with every 12 hrs feeding and discarding 2:2:1 (starter:flour:water) I started with whole wheat organic flour then AP organic flour for feedings it was bubbling up on my kitchen counter in a 24c temp, on day 11 added rye flour in morning and to prepare for fridge storing this time the ratio was 2:2:2 it didn't bubble up only foaming was presented on the top and i think it bubbled a little then dropped 1st pic above (i know the more the strter is watery the more foam more thicker more bubbles and stringy texture) so i wasn't sure to store yet so ive fed it 2:2:1 and bubbled up.
after storing it in fridge it dropped is this normal im trying to strength the starter so i well be able to use it in couple of weeks ?
I removed the rubber thing from clip jar for O/CO circulation