sourdough starter confusion
Hi, I am trying a stiff starter for the first time --Maggie Glezer's. I have always made a liquid starter that works fairly well, but I tend to neglect it in the fridge for too long. So, I am trying the one from A Blessing of Bread. I am a bit confused about a few things though I am trying to faithfully follow her stiff starter recipe. Can anyone offer help with:
1. the last feed
2. then after the last feed, it can stay in fridge indefinitely?
3. how to refresh it before using it, how many refreshments does it need, how much should I use in proportion to flour in my recipe (I tend to bake big batches) and how exactly do I liquefy it to use it, and any other tips.
Does anyone have any advice for me?
Thanks so much!