I tired to build a sourdough starter last week - but I don't think it was ready to bake with - the last 2 days of a 5 day schedule it didn't double. I baked with it anyway, and the bread was okay. I also saved some in the fridge - can I use that to try the smaller starter method? Since I don't think it was ready, might it take more days to be viable? I, like many others, are having a very hard time finding flour, so the smaller, less waste starter process is appealing, just not sure if I should use my saved levain, or start over from scratch? Thanks

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