Every starter is different and yours might react differently than mine. It is all about experimentation and getting to know your starter. As a guideline I feed it at a 1:10:10 ratio straight out of the fridge and make as little as possible so that there is room for the second build.
The second build you can have a ratio of 1:3:3 or 1:2:2. It will rise more quickly and be more active now. Once it is nice and bubbly and strong you can use it for your bread.
Always remember to keep some so that you can place it back into your fridge until the next time.
📖 Read more ➡️ https://www.chainbaker.com/storing-your-sourdough-starter-in-the-fridge/
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Principles of Baking http://bit.ly/principles-of-baking
The Steps of Baking http://bit.ly/steps-of-baking
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