So I have now had my sourdough starter
running for 2 weeks and I am planning to bake with it this weekend.
It is clearly active but chooses sometimes
to rise more than other days even when kept in the same conditions (indecisive
like the other half I dare say).
What I want to know is about keeping the
starter as a dough in the fridge. The book that I have been reading suggests
that it is as simple as adding enough flour to make a firm dough and then popping it in the fridge feeding once or twice a week.
When you need to use it, the book says that
I should re-liquefy the whole thing, that there is not a great need to re
activate the starter as it is highly active when kept in this way so add the
quantity required to the flour that is going to make the sponge.
Do I need to liquefy the whole thing or can
I just take half the starter dough and then make a replacement fresh dough to mix
into the remaining starter to feed it?
Otherwise is the plan of just mixing the
starter with more flour all that is required to make my starter leaven?