Tartine's Method for Storing Levain
I am fairly new to bread making and have been working with both the Ken Forkish FLOUR WATER SALT YEAST book and Tartine's Book 3 on using ancient grains.
I have created a starter using the method described in Tartine: Book No. 3: Modern Ancient Classic Whole. Since it is a two-week long process, I feel the result is precious and want to keep the end product on hand. The book instructs, "To maintain the leaven for regular use, continue feeding daily as described. . . To save leaven for long periods without use, add enough flour to make a dry paste and keep covered in the refrigerator."
I can't feed daily because of my job schedule. The instruction to make a paste seems quite vague, when all other instructions have been precise down to the gram. If I add a random quantity of flour to the leaven I want to store, how will I know how much more flour and water to add when I want to revive it?
Thanks for any help anyone can offer!