I have made this recipe a few times with pretty good success. I feel like the texture of my bread could be better, so I will keep working at it. I have some questions about the starter for the long-term. I keep the starter in my fridge. How often should I feed it? When I do feed it, should I leave it at room temperature for a while to let it ferment and rise, or return it to the fridge right after feeding? For this recipe, about how long after feeding would be a good time to use the starter? I just feel a bit unsure about keeping the starter happy and want to make sure it is at its best. I do love how relaxed the schedule for this recipe is… thanks!

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