What you are doing is kind of a blend.

Two basic methods:

Continuous propagation:

All your starter is going through a cycle of one or more refreshments
until it reaches ripeness. From that last stage, a bit is held back for
the next cycle.

Separate mother cultu

You maintain two cycles, one mother culture which is refreshed in a
longer time cycle independent from the production cycle.

A production cycle is started with some material from the mother culture
and then propagated to production volume.

Doing a mother culture feels somewhat safer because there is a backup -
the mother culture. I've done that in the beginning. Now I do continuous
throughout and keep a history of small amounts < 1 oz for maybe 1/2 year
in the fridge.

Samartha


Rick in CO wrote:
> Ok, just so that I have this correct in my mind....
>
> I have my starter in my refrigerator;
> Take it out the day before and take, say, 1 cup from it and place in
> bowl;
> Place original starter back into refrigerator;
> Add, say, 1 cup flour and 1 cup warm water to the bowl to get it
> active;
> Next morning it's bubbly and expanded so I know it's active;
> Use, say, 1 cup from this activated starter to for my bread recipe &
> bake;
> Take original starter from refer, add back the leftover activated
> starter from the morning;
> Feed this added + original starter and place back into refer.
>
> Sound like a proper procedure?
>
> Thanks for the input to correct as necessary.
>
> Rick in CO
>
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