Reading through the directions it sounds as if once the starter is ready to use in breads, you'll have about 1C of starter to incorporate into a recipe. I am wanting to use the recipe I found on the King Arthur site for Bread Machine Sourdough, which calls for 2C Sourdough Starter for a 1 1/2lb loaf. Would I just double all the ingredients for the original starter, and feedings? ie start with 2 C Rye (8oz) and add 1C Water, discard 1C (8oz) starter each day, and add 2C APF + 1C Water at feeding? Thanks, looking forward to trying some homemade sourdough. Tom Bellingham, WA

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