On leftover levain from Ken Forkish's recipe
I'd like to know if anybody making the wonderful recipes from K Forkish's book Water, Flour,Salt, Yeast has saved the leftovers of the levain, after taking what is needed mixing into the dough, to use it the next day or even 2 or 3 days later.
I've figured out how to reduce the excessive quantities he asks for in his recipes to end up with just enough levain to make a full recipe without any waste, but today I was going to make 1 1/2 recipes and to be safe I prepared the levain with his original quants and I have enough leftover to make another full recipe maybe tomorrow or the day after.
Would it be okay to keep it on the counter? or should I refrigerate it and take it out a few hours before I start the process the day I'm going to bake.
Any input greatly appreciated ;)