Getting the stored starter ready for making dough or sponge
That yields ~ 12 ounces (by weight) of very active starter at approximately 100% hydration (50-50 flour and water by weight) which would occupy a volume of about 10 fluid ounces if it could be stirred free of gas.
*Every several weeks, or when it is depleted or gets hooched over, it is good to feed up a new refrigerator culture using steps 1. and 2. above. My refrigerator culture is kept in a 8 fl. oz. spice jars (see photo below). Refrigeration starts before the rising ceases. Alternatively, the refrigerator culture can be renewed by replacing it with a small portion of the step-3 product.
My warm place is at the back of the top surface of a gas range, near the vent, where warm air from the oven's pilot flame emerges -- it keeps the stuff at 80 to 85°F. In the photo, the large transparent container has a capacity of ~ 40 fluid ounces. A step-3 starter has completed its second rise. The step-3 before-rise level has been marked with a "Sharpie" marker.
- Dick Adams Rev. #1, 6-11-2003