re: Making Artisanal Bread

So 3 feedings in a row, i've had signs of strong fermentation. The rise is 3 to 4 times the original size. The sort of sour smell i was getting before i had a rise, is more "bready" with a tiny hint of acidity. I think i'll continue feeding twice a day through the weekend, then put in the fridge sunday night, then feed once/week. Then, in 2 weeks, i'll take the starter out on a wednesday, and begin double feeding again to wake the starter up in hopes of baking that weekend. Or, i'll reduce my hydration and just feed once/day, which is more maneagable than twice/day.

I'll try the float test this sunday as well, and see how i do.