The proper use of starter from frig to oven
Hi. I am new to the site and love what I see so far. I have a sourdough starter going and it is in the frig. I am confused on how to treat it in order to make sourdough bread on a Saturday. Here is what the current plan is gleaned from reviwing past posts (comments welcome):
- It is now Thursday night about 11:00PM here in Michigan.
- The started was refreshed last Sunday and put in the frig.
- I plan on taking it out of the frig, taking a cup out adding in two cups of flour (10 oz) and adding 11 oz of water and letting it sit at room temperature over night.
- Tomorrow morning (Friday), I will use 1 cup starter with 10 oz flour and 11 oz water and let it stand at room temperature all day while I am at work.
- Friday evening I will make the pre-ferment using a cup of the starter (or whatever the recipe calls for) and whatever flour and water are needed and letting that set at room temperature overnight. I will use some of the leftover starter to rebuild the starter, leave it out overnight and put it back in the fig on Saturday for next week.
- Saturday morning I will make the dough; let it rise; shape; let it rise; and bake.
Will this work?
Thanks for the help.