Timing for Refreshing Starter
This question isn't strictly about sourdoughs, but since it applies to starters, I thought that this would be the best place to put it. I will be making my first attempt at a sourdough bread within the next few weeks, and have a question about the timing of the steps. The below is based on the instructions in The Laurel's Kitchen Bread Book and Peter Reinhardt's Whole Grain Breads (currently my entire cookbook collection), but hopefully anyone knowledgeable with general technique will be able to make sense of it.
In Whole Grain Breads, a small amount of the starter that you keep in the fridge (the "mother starter") is combined with additional flour and water to form a recipe-specific starter (the "wild yeast starter"). After at least 4-6 hours at room temperature, this starter is combined with the soaker and other ingredients to form the final dough. The practice in Laurel's Kitchen is similar, although the terms are a bit more mixed.
My question is whether I should be refreshing the mother starter the day before I take out a small amount to make the recipe-specific starter. Laurel's Kitchen seems to say no, while Whole Grain Breads seems to give conflicting information (due to my own misreading, I suspect). I understand from reading on this site and elsewhere that you normally want an active, recently-refreshed starter when you're using it directly in the final dough, but is one needed when you're building it into a larger starter as an intermediate step?
This isn't a big deal; I'm just trying to plan out the feeding/baking schedule I'll use (overplanning is a serious problem for me). Thanks for the help!