starting a second Country Bread, but first a question
I recently made the Tartine Country Bread and it was very fun to make and eat. I'd like to do it again, but I need a little help. In step 4 of my recipe, Chad says, "Save your leftover leaven; it is now the beginning of a new starter. To keep it alive to make future loaves, continue to feed it as described in step 2." Can I feed it once then start another loaf tomorrow? or does he want me to feed it until it predicably rises and falls, perhaps another 15 days?
(The steps I refer to are listed at Martha's website)
Thanks for all the help and a great website.