Starter maintenance and volume
I've been searching the forums but I'm still confused about what amount of starter to keep in the fridge in between baking.
Let's just say I keep 100 grams of starter in my fridge (which I call my 'mother starter'). A few days before I want to bake, I pour off 50 grams in another container (which by doing so, becomes my 'working starter'). I then refresh the 50 grams of 'mother starter' which is left at a 1:1 ratio, and put the latter back in the fridge.
The 50 grams of 'working starter' is then build up over the course of several days at room temperature by refreshing it every 12 hours until on baking day, I have the exact amount of starter the recipe calls for.
Would this be a valid method? The problem is that I don't have a lot of space in my fridge so I can't keep hundreds of grams of starter in a large container in my fridge.