I've got an active Ischia starter that I've been feeding every 12 hours at 85-92F (room temp in Thailand). My ratio is 20g starter, 40g water, 50g flour (40g bread flour + 10g Rye flour). I plan to use this starter in my dough mix every day at 2 PM. I can set my fridge to any temperature, so I was planing to set at 65 F to match my 24 hour bulk and 24 hour ball temp. Should I keep the same ratio when storing at 65F and feeding on a 24 hour cycle?
