So my starter is in my fridge, having sat out to "sour" at room temp for about 5 days. I've done a bunch of research online, but still have a couple of questions:
- What do I need to do to the starter (before using it in a recipe)? Do I need to add yeast or water on a daily basis?
- Do I need to stir often?
- What about the layer of liquid (I'm told it's called "hooch")? Do I need to drain that off?
As my starter is only 2 cups, and the recipe I am going to make calls for that amount, can I safely add 1 cup water and 1 cup flour to "grow" the starter, and if so, do I need to let that sit at room temp for a few days first?
Thanks all for any tips and advice!