Ah, Richard - I should have guessed you were an engineer! We find our engineer bakers like precision. You start with 4 ounces of starter (after discarding). Then you feed it with equal parts water/flour by weight, right? Which is 4 ounces water, 4 ounces flour. Then you remove about 8 ounces (1 cup) for your recipe, and feed it again with 4 ounces water and 4 ounces flour, which means you're maintaining 12 ounces. Does that clarify things? If not, probably it would be best for you to call our baker's hotline (855-371-BAKE (2253)), so you can actually have a real-time discussion. Glad it's working well for you, anyway. :) PJH

• Reply