Tartine levain refresh
I've been regularly making the Tartine country loaf- but I essentially build a new levain each time I make it. The past few times I've kept the remaining levain and fed it some flour (following his instructions to make a dry paste) . Does anyone have experience doing this? I'd like to use the levain from my fridge to start my bread. Do I just feed it normally, aiming to end up with the 150g of levain the final dough calls for?