I've started baking Domique Ansel croissant recipe and he has instructions for starting a levain. They turned out pretty good and I'd like to keep the levain going. I'm unsure if I need to do it every day or if I can refrigerate it, etc.
He started with 50 g each of flour and water. Leave sit room temp 24 hours. Add 50 g each flour and water day 2, sti 24 hours and on day three add 100 g each flour and water. Day 4 Remove 20% levain and day 5 it should be ready to use.
If I understand correctly this would be considered a 100% hydration starter?
I've tried to do a bit of reading and since the day I used it, I've discarded all but 100 g of the levain and added 100 g each of flour and water and let it sit 24 hours. I'm not sure though now if that was the correct thing to do. I've always kept it at room temp. I'd love to be able to keep it in the refridgerator and maybe not feed it daily, but I didn't know if that would work. I think I'd be making croissants only about 1 time per month. Does anyone have any tips or suggestions? Thanks.