So I'm at the end of day 2 of my starter and it's growing very quickly. Is this good, bad or wrong? It's about to overflow out of my 3 cup glass jar. Should I stir it down? Discard some? Be worried it's going to take over my kitchen??? You can start with the smaller feedings, Caroline. By weight, it is equal parts of starter-water-flour (we like to do 4oz of each). By volume, it is 1/2 cup of starter, 1/2 cup of water, but a FULL cup of flour (water is roughly twice the weight of water). Then, you'll want to feed it every 12 hours at that same ratio until it is ready to go in the fridge. I bet if you see plenty of bubbling activity tomorrow, you can give it one last feeding and store in the fridge until you want to bake--but be sure it gets fed once a week. You do want to be discarding any starter beyond the 1/2 cup that you keep to feed. Of course, we have many recipes that use it (we call it "unfed starter"), so be sure to peruse our recipe files and search for "unfed starter". Happy Baking! Kim@KAF

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