Can I refrigerate my new starter after 12 hours and feed it once before baking on the weekend?
Yes, that plan works. Into the fridge it goes and it will sit there happily until the weekend. Give it one feeding at room temperature before you bake, or two if it looks sluggish coming out of the cold.
Answered by Hendrik, The Bread Code
From the book
Simply take your leftover starter and place it inside of your fridge. It will stay good for a very long period. The only thing I see happening is the surface drying out in the fridge. So I recommend drowning the starter in a little bit of water. This extra layer of water provides good protection from the top part drying out. As mold is aerobic it can not grow efficiently under water [ 15 ]. Before using the starter again simply either stir the liquid into the dough or drain it. If you drain the liquid you can use it to make a lacto-fermented hot sauce for instance.
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