Best way to maintain and keep a helthy starter in 30C/86F temps
Hi I live in Sao Paulo Brazil and have a good starter going which i have been baking with 3 times a week for a few months now.
I am having trouble with feeding schedules and knowing if it's best to leave the starter at room temp (25c-33c) or leave it in the fridge between bakings.
At the moment the starter is kept at 100% hydration and in less than four hours after a feed it's raring to go and passes the water float test. 12 hours after a feeding it turns back into a soupy liquid.
Feeding it every 12 hours is getting costly as just one of my recipes uses over 300g of starter as i make quite a few mini - loaves each batch so i need quite a large quantity of starter on hand at all times.
Any ideas would be most welcome. Also if i place it in the fridge after feedings should i wait till it's bubly and ready to bake with before placing it in the fridge? When i take it out of the fridge how long do i need to wait for it to be ready to bake with. It would only be kept in the fridge maximum 2 days.