Please help with two things.
1. What makes good oven spring ?? especially what gets that great wide opening where a loaf has been slashed.
2. Is it best to refrigerate your starter straight after feeding or wait till it reaches its full volume? If you refrigerate straight after feeding would you need to let it return to room temperature before using again ? If you refrigerate after starter gains full volume, could you use it straight from the fridge ?
Thanks in advance for your wonderful knowledge