So, I took my starter from the refrigerator yesterday and added equal amounts of water and flour (by weight) I added about 3 oz extra water because I had added SO much extra flour to my starter in the past that it was completely stiff. I fed the starter 3.6 oz each water and flour again last night and this morning, so now I have a nice happy bubbly starter. I would like to make a poolish and let that sit for a while, so how much starter do I add to my flour? I know I need 1/3 of the amount of flour for my bread recipe but I am not quite sure how much starter to use, also, how long do I let this sit and if it will be too late to make bread today can I refrigerate it for tomorrow? Thanks!