I don't bake terribly often, but when I do, I don't mess around with the sheer quantity I like to bake. Is there a good procedure to increasing the size of the mother that I will maintain in the fridge? I don't want to throw off the pH and also want to make sure I'm feeding sufficiently once it gets to an appropriate size. I think I'm looking for a large enough starter to bake 3 different items. Thank you!

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