Hi I've been baking with sourdough for years and I find if I take a cup out the night before I bake and feed it with a cup of flour and 1/2 water and feed the mother with the same amount. More or less adjusting the water to keep the mother the consistency I like, and let both set out over night or at least eight hours. This keeps the mother at the same volume, and I have two cups of sour dough for whatever recipe. I just subtract the extra water and flour from whatever recipe I'm doing. No waste. Yeah!

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