I have King Arthur Flour sour dough starter. I was using KA bread flour and using my own ceramic crock - Longaberger one as you were out of stock of your own. I think I have a ripe starter. It doubles in a couple hours after feeding then goes back to original rise. Is this correct? I’m confused. Remove excess starter, then feed what’s left and let it rise, then what should be done with it? If not using to bake, should I have loosely covered before it doubled then put in refrigerator? If I feed my discard is that considered a new starter?

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