ISO: ISO Advice on sour dough starter from local 'artisinal' bakery....

[music-city-missy]

from when my class went on a tour (without me - I was on special assignment doing a food event). So I wasn't there to get the instructions from the guy and I am still a little unclear. They said to keep it in the fridge and feed it at least once a week and put equal parts of water and flour - if I have 1 cup of starter for example use 1 cup water and 1 cup flour and let it sit out all day before putting back up. Is that right or how do you all take care of your starters? I have two - whole wheat or whole grain not sure, and regular.

Also, any recipes that are T&T?

 

[melissa-dallas]

Missy-here's a great link to a Sourdough Primer from King Arthur Baker's Catalog

http://www.kingarthurflour.com/tips/sourdough-primer.html#a9