Refreshing the Mother Starter?
I'm a newbie to Sourdough and breads in general. After a few attempts (with corrections to minor mistakes) I was finally able to make my rye starter, using the pineapple solution and Reinhart's recipe and, successfuly baked a fairly good loaf of Deli Rye.
So now, I have Mother Starter left and decided to refresh it to bake more bread. I'm confused how to do this.
According to PR's directions I add 3 oz. of Whole Rye flour, 2.25 oz. water, and 1 oz. of the Mother Starter.
I did this 2 days ago, it's active, but slow, maybe measures about 3/4 cup. Am I supposed to use this now or keep adding flour and water and to build it more, or am I just supposed to wait for it to grow more? His directions were good but just not detailed enough for me. If I do the multiply x3 I'm wasting a lot of flour and I don't need that much Mother Starter unless I can freeze it? I've done searches on the net, but I'm just getting more confused.
Also, if someone can recommend a good book that explains starters and sourdough bread I would appreciate it.
thanks for any input,