Long time reader; first time writer. Regarding the amount of dough, on the blog and in the recipe, all that's mentioned is grabbing a handful. Do you use all the dough that this makes in one shot, making 2-4 loaves/boules simultaneously? Do you just grab a handful or two and stick the rest back in the refrigerator for the next day? Can you "feed" it to make more dough? Thanks so much! I love all things KAF! This amount of dough will make two good-sized round loaves, 3 or 4 flatbreads or baguettes, or at least 2 dozen rolls, depending on what you've a mind to do with it. You could certainly use half for a loaf one night and leave the dough in the frige for another 3 days, then make the rest. The dough will get more sour-tasting the longer it hangs around. You could use a portion of the dough as a "chef", or the nucleus of another round of dough; it's been done that way in France for many a century. Susan

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