I'm an intellectual learner, need help with practical learning...
This starter (coming from my neighbor's bakery to me) is doubling in 3-4 hours. Whaaaaa? No wonder it had sunk when I fed in the evening and checked it in the morning. I sincerely was told to feed the starter every 24 hours on the counter. I was taught here to feed every 12 hours, avoid sinkage. Here and in my book and the sourdough blogs I've read, it is suggested (especially since I don't have a bakery, but hubby and me) to put it in the fridge once strong and feed once-twice weekly when ready to bake. Wish someone here would live with me and hubby as a sourdough nanny, telling me what to do when, lolol.
So, surely I don't feed again 4 hours later. Bake with half of it and get it into the fridge? What's the logic, so I can think it through for myself, lol. Begin to get to the art of the bread baking. Like Grandma. (Wish I'd cared more when I was a teen.)
Feeding: I was told to feed 100g-100g-100g. Or 100-50-50. Or 25-50-50. Saw one with a 6.75 oz water or something. This seriously does well at 100-100-100.
Maybe I've studied/read too much? I definitely am an intellectual learner, and struggle with learning practical things, but I have experience with yeasted bread and so desperately want to learn whole wheat sourdough.