When to refrigerate starter?
I started a new 50/50 APW and Rye starter about 15 days ago. I think I’ve got it to a pretty strong stage where it can double in size in about 8 hours. I need to refrigerate it now as I have to go away for work.
Should I feed it one last time and wait until it doubles and place in the fridge or refrigerate it straight after a feed? It would make sense to me to feed it then refrigerate so the yeast can slowly consume the fresh flour over the week until I feed it. However I have seen people recommend refrigerating it after it has doubled. What’s the general consesus on here ?
Thanks in advance