First a thankyou to Farinam for your help with the starter that smelt like nail polish remover. I ended up just leaving the lid off it and now it seems fine, so thank you
Today I baked Pan Francese #4 as a bit of a test for my starter and it passed with flying colours, not quite as crusty as i like it, my cooking times were a bit out because I split one lot of dough into 2 loafs, then I couldn't get them both on one pizza stone so one was in the top of the oven and one in the bottom.
Anyway thank you to those that helped me with advise through the last week or so.
I am now ready to put my starter in the fridge. Should I feed it and put it into the fridge or wait until it peaks, or not feed it and throw it in the fridge?
The up side to the first starter going all weird is that I made a second as a backup and to be honest it is doing better than the first, the second one is a white/wholemeal starter. I will keep feeding it and maybe get some loafs out of it to make a comparison. Can I freeze it for a rainy day?
Regards and thanks again