Rye Sour Question
A question for the rye sour mavens. I have read many blog posts and threads about rye sour, but now I can't find the answer to this question. I'm making a whole rye sour, using Brother David's approach (http://www.thefreshloaf.com/node/6145/sour-rye-bread-norm039s-formula#comment-41956 [1]). I think I read that the starter can be refrigerated between builds. I need to go to work. The first build went well, nicely domed with the dry flour on top cracked widely. I'm inclined to put it in the fridge until I'm a day away from baking (three days), then do a second build. Any reason not to? Should I mix the dry flour in first or leave it as a buffer? Thanks.
Glenn