I have gotten the starter pretty thick. Not pancake batter...but
thicker. Cannot be poured and the jar needs sharply tapped to get the
starter to settle semi flat. After mixing (after a feed/rise cycle) it
comes off the wooden spoon in stretchy threads. It rises at least
double now (only takes about 4-5 hours to double) and I would like to
get it to a stage where I don't feed it so often.

When would be a good time to put it in the fridge? I am somewhat
worried about putting it in there and killing it. :-(

How long should it rest after I feed it before putting it into the
fridge for the first time?

I've put some discarded starter into the fridge ..but it is a batter
thickness. I used the discard as an experiment (If I lose it it
doesn't matter.). BUT I don't want to put my main starter in without
having it tip top first.

The amount of starter I keep in the jars (I have two) is quite small.
Once fed I end up keeping about 1/3 cup in one and 1/4 in the other
for the rise.

What do you do with yours?


Thanks

Cheers
Julie