Hi Laura, when I go to bake I'm with you, I don't mess around! Generally I pull my starter out of the refrigerator a few days before baking and start feeding twice a day feedings at room temperature. These feedings help to revitalize your starter. As you get closer to the time you are going to bake, you can build your starter by not throwing out any and doubling the feeding amount. Generally you want to try to keep the proportion of starter to water and flour the same. So if you use equal parts starter, flour and water you will want to continue this proportion as you increase the size of your starter. This can be done over several feedings if you need a very large amount of starter. You should be able to calculate the final amount you will need (plus extra to perpetuate the starter) and build to that level. Please don't hesitate to call our Baker's Hotline at 855-371-2253 if you need further assistance with planning your starter build. We love to talk sourdough! Barb@KAF

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