I'm bulk proofing my first Ischia dough (based on Craig's methods and ratios). But, doing the culture activation, and then the culture proofing after being in the refrigerator was kind of a pain (mainly inconvenient timing). I'm curious what you all do with your Ischia between bakes.
I'm to busy to bake as often as I like, but usually bake every second weekend (pizza on Saturday, sourdough bread on Sunday), with an extra bake tossed in every once in a while. Is it best to just keep the Ischia active at room temp, or is there something better about storing it in the fridge and then reactivating?
If I keep it at room temp, how often do you feed it and what happens if you miss a day or two?
BTW, I have to say that this (pizza on the WFO) is much more fun that I even anticipated. Thanks to everyone here for their help.