[food] how I'm currently making sourdough

My starter is much happier when I feed it filtered water than when I feed it mains water; this is presumably because it is, fundamentally, A Culture, and mains water is deliberately treated to discourage that.

So: currently, after I've removed 100g of starter to make bread with, I'm feeding it equal masses of spelt flour and filtered water (in theory to approximately double the volume; in practice, I'm often doing ~50g of each), giving it a good stir, and popping it back in the fridge. (I did have it in a Kilner jar, with the seal ring removed; currently it's living in a Sistema soup mug, which most importantly means that if I drop it it won't shatter everywhere, but has the added bonuses that it's fairly light and that the lid clips on firmly and it can still be exposed to the outside environment and air and local cultures by dint of having the steam vent opened. In addition to which the pot is freezer-safe so I can Just Transfer It To The Freezer if I'm going to be neglecting it for longer than a week.)

The day before I want to make bread I'm removing the starter from the fridge and sitting it on the side to warm up overnight.

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