Elizabeth, 11% protein is fine; you might want to reduce the water just a tiny bit; with practice, you'll discover the relationship between the flour you use, and the amount of water. Your goal is a thick starter, one that's almost (but not quite) pourable. You can build a smaller culture, but this one is based on 4 ounces (about 1/2 cup) as its base. Are you sure you want to go to 1/4 cup? That means you'd only have about 1/2 cup to work with after each feeding... PJH

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