Holding a refreshed starter
After my last baking atempt which was plagued by a sluggish starter, I am being extra careful. so before I make my next lot I have a question.
Say I have sucessfully refreshed my starter and it is bubbling away on the bench top and the next step is the levain build. What do you do when life gets in the way – go ahead with levain build then refrigerate it after 12 hours or so until you can bake (if so how long can you keep it)? or do you refresh starter again using same hydration on a daily basis keeping it on bench top? or refrigerated?
Source: Fresh Loaf