I have a few questions: I spent a week building a starter but I only fed it once a day instead of twice a day. It turned out sour and bubbly, but I never saw it blow up to the super ripe levels. Is this starter ok, or did I screw it up? Second, my goal is to have a fridge starter that I only have to feed on the weekends when I bake. My understanding is I should take the starter out on a Saturday night and feed it, leaving it out on the counter. 8-12 hours later I take the "fed" starter I need for my recipes, then replenish my starter and place it back in the fridge until next weekend. Is this correct? Lastly: I love the NYT "no-knead" recipe that calls for 12-18 hours of letting the dough ferment before shaping it. If I wanted to use sour dough starter in this recipe, should it be fed or unfed, considering the long time the dough sits?

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