Feeding Rye Sour
I have prepared a rye sour according to the instructions in Ginsberg's Inside the Jewish Bakery: Rye and Other Breads.
He says that, once established it should be fed once or twice weekly, but does not specify the procedure. Is it just the same as the daily feeding that creates it over 10 days?
That would be:
Sour 85g (discard excess)
Water (90F) 55g
PM: Same as above except use 200g sour from AM feeding.