I listened to Chef Jacob's podcast SCS 22 "Lets Bake Sour Dough" . I understand the concept of maintaining my starter in the refrigerator to make it more sour. I'm just not sure how this should effect my feeding schedule. I keep 300g of starter, after being revived it's kept on the counter and fed every 12 hrs discarding 200g and replacing with 100g/100g bread flour and water. It will at least double in that time. To develop a more sour flavor I have started feeding with whole wheat flour and storing in refrigerator. Not sure what kind of feeding schedule it should be on. I don't think I should be feeding after 12 hrs. I'm sure it will not double in that time maybe not even after 24 hrs. Should I be waiting until it doubles and how much should I feed it. My guess would be to wait until it doubles and maybe discard 150g and feed 75g/75g whole wheat and water. Any suggestions ?
