Hi. My starter is just over a week old (11days). I have been maintaining it at room temp for this time. I live in Australia, so its hot at the moment, 30C/86F. My question is; when can I move my young starter to the fridge. I feel like I am wasting a lot of flour as I can only bake on the weekend, but I have read that you need to keep the starter at room temp for a month or so, is this correct? I baked with my starter for the first time a couple of days ago when the starter was 8 days old. The sourdough bread tastes fantastic but it didn't rise very much, (during proving or in the oven). If I can move my starter to the fridge, how many hours do I leave it out of the fridge after feeding, before putting it in the fridge to live for a week? I have read to feed it then leave out for a couple of hr and I have also read to feed it and leave out for 12hrs. My starter reaches peak before 12hrs as it’s so hot in Australia. Does the starter need to reach peak before putting it in the fridge or should it be before peak so it still has some food available to it in the fridge? To me the second option makes more sense. Thank you for your help.

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