How much to feed a rye starter
I've decided to embark upon a rye starter (having never made sourdough before) - and I have a rye sourdough recipe I’d like to try, but I'm unsure what I should do to maintain the starter after I've used some of it. I've heard that it's possible to keep it in the fridge and only feed it once a week, but if so how much flour/water will it need? What consistency will I be looking for?
Sorry if this seems a little premature, but I want to make sure that I know (vaguely) what I’m doing! Oh, and can anyone explain how the percentages given in starter instructions mean – maths is not my strong point!
Thank you in advance :)