Hi there!

So I’ve been working with sourdough for about a month now, and want to see if my process is correct🤣

When I first started I barely discarded. I just let it rise in the jar I was using and then when it was growing to the point it was almost overflowing I’d use it on something.

Recently because it’s consistently growing, I’ve been feeding in the am, then again in the PM but in the PM discarding to a larger jar that I keep in the refrigerator.

Mornings I just add in 30g of flour and 30g of water. So in the evening discard and I do 30g of starter, 30g of flour and 30g of water.

I think my confusion comes with the discard I keep in the refrigerator. Is this supposed to be fed as well? Or is my discard I add it’s “food”?

My other question is, I baked with my refrigerated discard (made poptarts) and they came out great. I’m looking to make rolls and the recipe calls for ripe (fed) starter. So will this be my starter on the counter? Or can I use the discard from the refrigerator ?

Just trying to get it all figured out, so far everything I’ve baked with the starter/discard has been good! Just want to make sure I’m on the right track !

Thanks

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