Hello, I am a COVID-triggered sourdougher, so still inexperienced!. I bake infrequently, say every few weeks, so keep the starter in the fridge. It's around 300g. I use 150g per loaf, so i feed it with 75g water and 75g flour. A few questions:
- do I feed the starter immediately or wait until next time I bake?
- if its immediately, do I put it straight into the fridge or leave it at room temperature until it doubles in size, then put it in the fridge?
- should the jar be sealed tight or loose, to allow a little bit of air flow when in the fridge?
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