I refrigerate my starter. Yesterday when I wanted to bake sourdough bread, I removed it from the fridge, brought it to room temp, and then fed it. It doubled after a few hours but then sank again. And it didn't float. The various blogs to say to let it ferment more, so I left it overnight and tried again this morning, but again it didn't float. I just fed it again, thinking that might help, but I'm not sure what I'm doing wrong. Also, after I use the fed starter to make bread, do I feed it again before refrigerating till next week? Thanks!

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