Can you clarify the handling of refrigerated starter for me? Reading above I see you instruct people to wait before returning the starter to the refrigerator but in the tip & recipe book I rec'd with my crock and starter it states there is no need to wait after feeding. Obviously this works because I've have been turning out beautiful loaves and boules but I'm curious as to what is the best practice. Also, I've been feeding the starter I got in December of 2015 with white flour. My bread and pancakes taste great but I wouldn't mind a bit more tang. Will feeding with rye once in a while bump up the sour and if so how often should I switch off between white and rye flour? Thank you!

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