Hi there iam just new to this sour dough quite interesting I started a sour dough starter by your recipe and so far it’s doing great I got the starter from a bread class I took a few years ago and they gave us 150 year old starter to take home I did make a loaf then put it to dry so I guess it was ok so today I will add the finishing flour then I can start my bread,so what happens if I can’t start it at the time it’s ready can I just put in fridge and then take it out a day before I want to bake a loaf ,also do I discard the yeast before adding the flour and water

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