hello tfl :) im new here
i bake sourdoughs everyday and i need help with my levain schedule.
so, i fed (1:1,9:2 in 25C) my starter and, for the next feds to bake next day, should i:
leave in room temp (25C) to refresh next day?
leave in cold room (4 or 8C) to refresh next day?
refresh 1 time before bake and leave to refresh tomorrow?
refresh 2 times before bake and leave to refresh tomorrow?
thanks thanks thanks <3