I'm relatively new to using starter and apologize if this is a repeat question. There's so much knowledge to absorb here and in my books. Mine is now about 6 weeks old (Debra Wink's). I'm unsure about how many builds to do and why? Is it based on how long the starter has been in the fridge between feedings (usually a week or less), desired taste, style of dough (lean vs. enriched) dictating how hard it will need to work, etc.? I keep it pretty firm like DAB, though use some to build to whatever hydration the recipe states. TIA!