Yes, I was feeding all the starter, then taking the amount I needed for the bread. But I have to point out that if you follow all my sourdough posts, I gave up. I only had one successful reaction with the starter after feeding it, and was never able to get a loaf of bread to work successfully. Then I just ran out of patience and gave up. Good luck!

When feeding your starter before baking (2 days) do you take out the amount of starter you want to use and feed and keep it at room temperature or do you feed the whole starter and keep it out of the refrigerator for the two day feeding period???

Hopefully you will answer right away. Thank you.
Michael J. Sims

As far as refrigerators go, I wouldn’t hesitate to refrigerate the starter between feedings. Just put it in when it is very active or starting to subside, and warm it a bit before feeding it for producing something with it. As far as the refrigeration of dough goes, I would not hesitate to do it. If you buy Peter’s books, and I’d also recommend DiMuzio and Jeffrey Hamelman’s works, you will get a good education on what is happening in the refrigerator. In a nutshell, it is not only developing the dough, but developing a lot of wonderful flavors as well. The refrigerator time is called a ‘retardation’, which just means it is slowing the yeast (and lactobacillus) growth so the dough can develop flavor. It’s nice that you can spend just a few minutes producing the dough, then leave it in the fridge until baking fits your schedule the next day …and in some cases, fits your schedule any time over the next 1 to 3 days.

Brian