From your "Getting ready to bake" section: Take the starter out of the fridge, discard all but 4 ounces, and feed it as usual with 4 ounces water and 4 ounces flour. Let it rest at room temperature for about 12 hours, until bubbly. Repeat as necessary, every 12 hours, until you notice the starter doubling or tripling in volume in 6 to 8 hours. That means it’s strong enough to leaven bread. When you say to "Repeat as necessary", where do you repeat from? The discard all but 4 ounces part? Or the feeding part? I'm super confused. I just want more volume to my starter! Thanks for the help! The repeat means the entire process, including the discard. Before a starter is fed, it is always necessary to discard first. ~Amy

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