I have kept a starter alive using KA instructions, i.e. 1 cup flour and 1/2 cup water. However, in reading Hamelman book, "Bread", he keeps it at 125%, i.e. 1/2 cup of flour and 3/8 cup of water. What is the best recipe to keep the starter and is there a difference in how each works in the recipe? Sourdough is so very flexible. There's no "best" way - it's what you prefer, what works best. Please don't think you have to follow recipes exactly, where sourdough is concerned; there are far too many variables. Everyone's kitchen/home/community is different, so there's no telling what will work for YOU. Experiment - that's the byword for sourdough. PJH

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