Sourdough and still a bit clueless
Okay so after help I now have a healthy starter. I'm about ready to put my starter in the fridge and am a bit lost again.
I am looking to make a couple of loaves and some experiments with other bakes per week. I use 100g of starter per loaf ish at the moment.
1) How much starter should I keep in the fridge.
2) If I need 100g of starter, do I need to take it out of the fridge and feed it prior or just take out the 100g and add 50g water and 50g flour to make it back up and pop it back in the fridge. Does this count as a feed?