I've been baking sourdough bread ofr over a year now using some starter a friend gave me and the Tartine method. I keep my starter in the fridge and use it about every two weeks. I start with about 2 tbs starter and feed it about 60g white flour, 60g brown flour and 120g water the night before I bake. Then I bake the next day and keep a couple of tablespoons of starter in the fridge until next time.
The starter is still alive but I wonder if it could be more active. My bread isn't rising brilliantly at the moment, but that could be the cold Melbourne weather or any number of other factors. (I have a 12 week old baby and I'm not always too good at following the original recipe exactly.) I don't like to make lots of extra starter and throw it out but I can't realistically bake more than about once a fortnight.
I've read recently that a rye flour starter may survive better in the fridge - any thoughts on this and what the proportions should be? Also should I feed my starter again before I put it back in the fridge? That is, the part of the starter that is left over after I use most of it for baking, I usually just put straight in the fridge. Should I be feeding it before I do this?
Any suggestions would be greatly appreciated :)