My first trials in dough proofing and baking from a culture on its fully active day one, was a success. Working "00" in a Blackstone provided the best pizza pulled from the oven to date. Thank you all for the insights and guidance. The cultures were divided and are presently stored in the refrigerator. I hope to put them to use on a weekly basis for pizza or an occasional loaf of bread. I would like to be sure my process to use them on such a schedule is correct.
1. Do I pull them from the frig to countertop and have them warm to room temp and use them immediately according to recipe?
2. Do I pull them from the frig to countertop, add warm water, stir vigorously, remove half of mixture, add 2/3 cup flour and enough water for thick pancake like batter? Then let culture rectivate to say 2 inches, then use for recipe?
3. Do I pull them from refigerator, remove half of mixture, add 2/3 cup flour and enough warm water for thick pancake like batter, then let set until active by increasing by 2 inches and read to use?
Somebody best said that your culture is like a pet. So not want to kill it with kindness. Please advise.