This weekend's bake - Sourdough rye rolls, plain sourdough bread

Let's combine! :)
Here's my procedure for the white starter (Gertie) (from the Bread Baker's Apprentice):

My 'mother' starter is the one that lives in the fridge. It's fairly wet, like a poolish.

• Day before baking, take the mother starter out of the fridge.
  
• Mix a portion of the mother starter with more flour and water to make a 'firm' starter - like French bread dough. I forget the exact proportions, but it's in the recipe.
  
• Feed the leftover mother starter, at least doubling it by weight. I keep 8oz of mother starter, and add 4oz flour + 4-5oz water.
  
• Leave both starters on the counter for about 4 hours, until they double (the mother starter may fall if it's very wet. This doesn't seem to affect anything).
  
• Pop the starters back in the fridge.
  
• Use the firm starter in the bread recipe the next day
  

The procedure for the 100% rye starter (Clyde) is different, and comes from Bread Alone. I was going to try the above procedure with Clyde, but he takes longer to double, and I didn't have the time.

Again, the 'mother' starter is the one that lives in the fridge. It's fairly wet, like a poolish.

• Day before baking, take the mother starter out of the fridge.
  
• Mix 9oz of starter with 5oz of rye flour + 4oz of water.
  
• Feed the leftover mother starter; 9oz of starter + 4oz rye flour + 5oz water.
  
• Leave both starters on the counter 8-10 hours, until they double. I usually do it overnight so I can form the loaves in the morning.
  
• Pop the mother starter back in the fridge.
  
• Immediately use the firm starter.
  

Hope that helps!

-Joe