The Baker's Hotline

August 30, 2016 at 2:53pm

Hi Amy, You'll have about 1 1/2 cups of starter after the first 24 hours. At each feeding you should discard at least 1/2 cup of the starter (or weigh out 4 ounces, whichever you like) and then add back in 1 cup of flour (4 ounces) and 1/2 cup of flour (4 ounces). You might want to check out our Sourdough Baking Guide for additional tips. Happy baking! Kye@KAF
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