I have made this bread twice ands love the bread and the ease of making it. I am fairly new to sourdough and I am wondering about feeding the starter. First loaves were great, nice and sour. Second loaves were beautiful but not very sour at all. It leaves me questioning my starter. Keeping it in the refrigerator and baking once a week, how much should I feed my starter? Do I feed the day before and then put it back in the refrigerator to start the process the next day? Any benefit to allowing it to stay out of the refrigerator for a while to grow and then refrigerating it? Thanks for the great recipe and for your help.

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