Best strategy to leave a (Rubaud) stiff starter unattended for a couple days
My son is taking me camping for a couple days. Normally I'd not give any thought to taking a starter with about 3 hours or so into a refreshment, and putting in the refrigerator for a couple days.
However, I'm pretty smitten with this stiff culture, the "Rubaud" chef. I know that with time any culture will tend to stabilize in the environment it's kept in but I really would like to treat this stuff well and disrupt its microbial ecology as little as possible. Any advice on the best way to deal with leaving it unattended for a couple days?
I've done as little as a 1% levain inoculation for a very slow bulk ferment, following some things I'd seen on some French sites. That gave me about 20 hours at room temp. I don't know populations dynamics well and so don't know whether doing a massive ratio and leaving it in the cooler part of our kitchen (we seem to have a pretty stable set at 67, 70, 74 and 76 - remote sensors to our bedroom) will be as disruptive as cooling it at standard seeding at fridge temps (or the regular fermentation temp of 78 with even less seeding). I really don't know anything about this.
Any advice on the best way to proceed? Note this chef has the 70:30 BF: Blend (of which, 60% WW, 30% spelt, 10% rye) and 1% salt, per Rubaud. I normally refresh every 5.5 hours, so obviously many times per day.