So, I've got my KAF starter in the fridge now. It's been fed twice. It is in the fridge now while I'm at work. My plan is when I get home from work, I'm going to let it come to room temp, pull out 4 oz (going to a friend) and do a final feed, let it sit overnight and then refrigerate until Sunday (today is Monday), since I will be out of town. Here's my questions: 1. Does that sound ok? 3 feeds total and then letting it sit in fridge while I'm gone? 2. If that's good, when I make bread Sunday, do I take it out of fridge, let it come to room temp, stir, take out what I need for recipe and then feed OR do I take out and let it come to room temp, feed, let it sit for 6-8 hours then use? I'm really confused on what happens after it is "ready" to use. Not sure of the order of removing some for discard or share, feeding, taking out for recipe,etc. I looked at the maintaining sourdough and still don't understand with newer KAF starter, after first 2 feeds and future, what order to discard, take and use.

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