I have been searching for an answer online, but to no avail.
I have been following the Bread Baker's Apprentice recipe for sourdough starter, and with relative success. However, the book directs to feed the barm, let sit at room temperature for 6 hours (until barm is bubbly), then refrigerate it.
The result: barm rises about 20%, then sinks in on itself when refrigerated.
1) Is the sinking normal?
2) I assume that feeding, letting it sit, then refrigerating decreases the life of the barm, whereas feeding, refrigerating increases the life of the barm (or the time before the next feeding). Is this correct?
