After weekly feeding/refrshing your starters, do you let rise a bit, or refrigerate immeditely?
I've been reading a lot of different opinions on this, and wanted to get your take. After the (weekly, or so) feeding/refreshing of your starter, or after you pulled the mother/barm/levain-stock out of the fridge and taken some away for baking, and then refreshed/fed the leftovers . . . do you like to let the newly-refreshed starter sit out for awhile and start its new rise/fermentation at room temp (to get it going), and then into the fridge after 6 or so hours . . . or do you like to shoot it right back into the fridge, immediately post-feeding, for a slower ferment until later usage?
And along these lines, if you are on a multiple-feed-in-a-row process (such as, building it up over 4 consecutive feedings), do you like to feed when the "rise" is at its peak, or a bit before, or after it has dropped down a bit from its peak?
Curioser and curioser----Thanks--Ted