I've been using my starter since August and I love it. My only problem is, I feel like I have too little. When I go to remove a cup's worth to feed it, I always end up doing a scant cup just so there's a little starter left over to work with. Even when I remove a scant cup, there's maybe a tablespoon or so left of starter. Is that how little there should be left? How do I bulk it up a little? Isn't it remarkable that just that little amount of starter is enough to get the next addition of flour and water all revved up to bake? If you’ve been maintaining your starter at room temperature, you may want to increase the volume of starter to the amount needed for your recipe. You can do this by feeding your starter without discarding; or by discarding, and feeding it 8 ounces flour and 8 ounces water. If your starter has been refrigerated, you’ll want to both increase its volume, and raise its activity to a more energetic level. You can do this by giving it a couple of feedings at room temperature. Call us if you need more tips at 800-827-6836 and ask to speak with a baker. Happy Sourdough Baking! Irene @ KAF

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