Evan, it sounds like you might want to read through the blog called, Maintaining your sourdough starter: food, water, and time. It includes all the details to help answer your questions best. In sum, you should feed your starter about once a week if it's kept in the fridge (a few days longer is just fine too). Start by discarding all by 4 ounces of the starter and then add back in 4 ounces of flour and 4 ounces of water. Let it rest until it becomes bubbly and active (a few hours, usually), and then you can take when you need to bake. (Your starter is now considered "fed.") Re-feed the starter to replenish what you've taken to bake with before putting it back in the fridge for another week or so. For more information, check out our full Sourdough Baking Guide. Happy baking! Kye@KAF

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