Hello!
I have three questions:
1. I would like to keep my starter outside the refrigerator. How many times do I have to feet the starter on one day? I watch the video " How to maintain the starter. The lady uses 25 gram of water and flour to feed the mother starter. Did she have 25 gram of starter in the jar after discarding?
2. I have why does some starters have more and bigger bubbles than others? How can I achieve to get bigger bubbles?
3. Some websites state that you can place your freshly fed starter immediately in the refrigerator without letting it rise. What are your experience with this?
Thank you in advance for your time and effort! Ursula

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