Sourdough
 

I’m new at sourdough and hav a few questions:
I’ve watched the vids on YouTube and TikTok but am still unclear on a few things.
My starter is developed and ready. Haven’t baked with it yet.
After a feed, it doubles and then deflates to where it was. Is that normal?
Can I use it to make dough anytime or must I wait until it is doubled?
If I’m not using it, should I put it in fridge right after a feed or wait awhile?
And looking for a recipe for a single batch in a loaf pan.
Thanks

Sourdough starter
 

I made sourdough bread for years but not recently.

It is normal for it to deflate after a while. I usually doubled the starter the day before but longer is ok. My directions said leave it for at least 12 hours after feeding. I always took 1 cup of starter and put it back in the refrigerator to save for next time, then added to it (feed) the day before I was going to make a new batch. Make sure when you put the starter in the refrigerator, the container has a loose fitting lid, it will explode otherwise!

I do not have a recipe for a single loaf, probably because one packet of yeast makes two loaves and my recipe calls for yeast in addition to the sourdough starter.

That sounds right.

I would put it in the refrigerator though. It will last forever if you feed it now and then.

After a feed, it doubles and then deflates to where it was. Is that normal? YES
Can I use it to make dough anytime or must I wait until it is doubled? ANY TIME
If I’m not using it, should I put it in fridge right after a feed or wait awhile? IN THE FRIDGE

This recipe makes a loaf of bread or rolls or buns.
Kelly’s Dinner Rolls or Hamburger Buns with Everything Bagel Seasoning

470 grams strong white flour (bread flour)
4 tbsp Everything Bagel Seasoning
2 tbsp olive oil
½ cup sour dough starter (optional)
1 cup warm water (100-105 degrees)
1 tbsp honey
2 tsp active dry yeast (not quick rising)

In a one cup glass measuring cup, add warm water, honey, and yeast. Stir to combine and set aside for 5 minutes to activate the yeast.

In a KitchenAid mixing bowl, add flour, Everything Bagel Seasoning, olive oil, and sour dough starter. On lowest setting, combine ingredients with the dough hook attachment. Add the glass measuring cup ingredients to the mixing bowl. Using a dough hook, combine on low setting for 10 minutes.

Remove dough from mixing bowl on to clean counter top and knead by hand for 1-2 minutes.

Add one tsp of olive oil to the mixing bowl and rub on to the surface. Form dough into a ball and place into the mixing bowl. Roll the dough ball around the mixing bowl to coat with the olive oil to prevent sticking. Cover with a clean towel or plastic wrap. Place the bowl in a warm, draft-free location for one hour.

After one hour, place dough on a clean countertop and knead by hand for 1-2 minutes.

Shape into:
1 loaf
16 (60 gram) balls for small dinner rolls
8 (120 gram) balls for hamburger buns or large dinner rolls

Place loaf in a bread pan or cover a cookie sheet with a silicone mat or parchment paper. Arrange balls on a cookie sheet so that they are not touching each other. Lightly press down the dough so that they are not round on the top.

Place the cookie sheet in a warm, draft-free location for one hour.

Add 1 cup of water to a 8”x8” (or 9” x 13”) pan and place on the bottom rack of the oven. Preheat the oven to 400 degrees and cook for 30 minutes for loaf of bread. 15 minutes for rolls or hamburger buns.
Remove cookie sheet from the oven and immediately place the bread onto a wire rack to cool.

I’ve found this website to be very helpful:
Sourdough Bread: A Beginner's Guide - The Clever Carrot