Hi,
I still haven't made anything with my sourdough starter, but it's healthy, ready, and abundant. I could just go on feeding it like I've been for two weeks, but I think I need to rustle up the courage and get on with it.
First question: Can I use any kind of flour for the bread? I have a mill and I'd like to just throw in what I've got, freshly ground.
Second: Do I have to feed it twice a day if it's at room temp or is once enough?
Third: Do I have to feed it enough water and flour to double it each time? It seems like a lot and so far, I've waisted a bunch.
Fourth: Is it better to refrigerate and save just a little, so that when I pull it out again, it gets a lot of fresh flour?
Thanks so so very much!