Hi Robert, this recipe for Feeding and Maintaining Your Sourdough Starter should help better clarify the process. We recommend removing all but 4 ounces of your starter and then adding in 4 ounces of flour and 4 ounces of water for each feeding. (You'll have a total of about 12 ounces of starter.) These quantities aren't written in stone; you can adjust them to better meet your baking needs. It is helpful, however, to use roughly equal quantities of starter, flour, and water. This will make your starter happy, healthy, and vigorous, which are all keys to making fantastic homemade bread. Happy baking! Kye@KAF

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