Jesse, From day 3 onward, start each feeding by weighing out 4 ounces (about 1/2 cup starter) and setting it aside. Discard any remaining starter — you'll only be working with the 4 ounces you set aside. You then add 4 ounces (a scant 1 cup) of all-purpose flour and 4 ounces (1/2 cup) of water to the 4 ounces of starter. Repeat this process every 12 hours or so; feeding it when you wake up and before you go to bed is a convenient approach. If you have any additional questions, feel free to give our Baker's Hotline a call at 855-371-BAKE(2253), and we'd be happy to walk through this process with you. Happy baking! Kye@KAF

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