You can definitely keep going with your starter, Sharon! While a standard starter is a fair bit larger than the one you're maintaining, a tablespoon is actually the perfect amount for following our instructions for a smaller starter. When you want to use your starter to make bread, follow the instructions in Step 5 of that smaller starter recipe until you have enough starter to bake with, and an additional 20 grams (a heaping tablespoon) to keep behind to maintain and feed. For an example of how this can be done in around three feedings, check out our blog article Maintaining a smaller sourdough starter and jump to the section "Making bread with three feedings/builds." Happy baking! Kat@KAF

• Reply