I want to venture into making this sour dough, I think I follow it all until the part where you are ready to make your bread, and you put the last 4oz of starter back in the fridge, after taking out the 8oz for the bread. So with the 4oz in fridge, how do you continue to have starter for another loaf of bread. Do you have to take it out of the fridge and do the whole process over again for another week? Thanks for your help, and love your flour.

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