How long do I keep my starter at room temp, prior to putting it in the fridge?
Hello all - I would like to know the optimum time I should keep my sourdough starter at room temperature after feeding, before tucking it away in the refrigerator.
I've read different ways of doing it: a good thread on this forum advocates putting it in the fridge immediately after feeding (to preserve food stores for the yeast).
King Arthur's site says keep it at room temp for 2 hours, then refrigerate.
Cook's Illustrated, in a recent article, says keep at room temp for 5 hours.
I've encountered posts on this forum that gives the percentage of rise as the parameter - I'd like that, since I live in a hot climate, with temps going up to the mid 90's. What happens, in terms of dough rise and yeast activity, in 5 hours in a cooler climate might happen faster in mine and I might end up with a spent starter in the fridge. A guideline in terms of percentage of rise will make more sense to me (i.e., tuck in ref after it increases in volume by 25% for example).
I guess this would depend on how often one bakes, and the duration the starter stays in the refrigerator in between feedings. I tend to bake only once to twice a week.
Thank you for your advice!