Barm Health Question/Opinion
Ok, so I made a sourdough barm (starter.....are those words interchangeable???) using whole wheat flour. The thing took off! I used Peter Reinharts method from The Bread Bakers Apprentice (not sure if that's relevant). SO, now I have 6 cups of barm ready to be used as needed. I'm not able to make any bread from it now so I stuck it in the fridge. How long should I let it go before I refresh it? The book says it'll be good in there for 2 months.....and my question is....how would any of you handle this??? This is my first starter and I know different people handle their barms differently. I will only use it probably once every 2 weeks or so. Should I keep it at room temp? Should I refridgerate it? How many times do I refresh for each? etc. etc. After reading through so many opinions on how to keep your barm healthy I'm really confused.