about to try my first sourdough bread, but confused...
I'm a total sourdough beginner. I just made my starter according to gaaarp's directions (http://www.thefreshloaf.com/node/10251/starting-starter-sourdough-101-tutorial ) and it turned out beautifully. I stuck it in the fridge this morning. (It actually lost a bit of volume since--is that normal? It was huge and bubbly) I would like to use it (today is Tuesday) on Thursday evening to start a no knead sourdough with KA AP and WWW (ratio undetermined).
Sooo... what do I do? Could somebody kindly walk me through the steps? I tried to figure this out online but there's too much info out there and I can't find answers to all the questions I have.
--I assume I need to feed it before then? It currently weighs 276 grams. When between today and Thursday evening and how much flour/water do I feed it?
--Let's say I take it out Wednesday to feed it. I assume I'd take out, say, 50% because I won't need all that starter once it's doubled. So I'll take out 50% (138g), and then add flour and water in equal amounts. Then I let it sit out at room temperature, and let's say it doubled by Thursday morning--do I stick it ALL back in the fridge, or stir it and take out my required amount of starter, leave IT on the counter, and stick the rest in the fridge? Or do I put the measured out amount back in the fridge, too, because it would expand too much until I'm ready to use it? And do I then take it out closer to baking time to have it come back to room temperature? That's where I really need help.
--I've noticed the 1:1:1 ratio rule. Doesn't that mean instead of doubling the amount I triple it? I'm sure there's something I'm not getting.
--Let's say the recipe (I don't have one right now) asks for 1/4 cup starter. Do I stir the starter until it's been de-bubbled and then fill a 1/4 cup?
--Should the starter always be at room temperature when ready to mix the dough?
--Or, to make this simple for now, maybe the starter is plenty ready to go for Thursday and I should just leave it be? Let's say I intend to make the dough at 7pm Thursday evening. How long before should I let the required amount of starter sit out to get to room temperature?
It would be great if someone had a basic sourdough recipe for me to tackle. I'm so excited!!