I posted some questions about actually baking bread but I would like a few hints about how to maintain my starter. I made my (surviving) starter using ordinary all-purpose white flour because it is all I have available. I fed it every 12 hour for about a week and since then I've been keeping it in the fridge. I attempt, without the benefit of any very accurate measuring devices, to use equal quantities of flour and water by weight (or put another way some where around half a cup of water to every cup of flour I feed it.)
As I said in the other post I live in a remote rural village in a developing country and have very few resources available. We have regular power outages of anywhere up to 18 hours (sometimes for six days in a row) so keeping it in fridge doesn't necessarily mean that it is alway very cold.
My questions are these:
1. Do I need to feed the starter if I am not using it and it is in the fridge? If there is a long power outage and it warms up should I feed it?
2. Do I need to take it out of the fridge and feed it before using it? When I take some to use that is, I believe, when I should feed it... do I feed it and put it straight back in the fridge.
It seems pretty active and tastes nice and sour.
I think I'm doing alright but I am working more by instinct than anything else. I wish there was some knowledgeable bakers around these parts to lend advice but in their abscence I hope you will help me out here.