Hi, I am doing the following order (and then after I explain, I will have a few questions). I keep my starter in the fridge. Directions say to discard all, but 1/2 cup, then feed it, let it sit on counter few hours, and return to fridge if not using. QUESTION: DO I FEED IT FIRST, THEN LET IT SIT FOR HOURS, THEN TAKE 1/4 CUP OUT TO START FEEDING SEPERATE BATCH THAT I AM USING TO BAKE SOURDOUGH BREAD? Let me rephrase that for more understanding of my question several time, b/c I have a hard time explaining it and I feel I need a phone conversation!!. I WANT TO KNOW IF I CAN AUTOMATICALLY TAKE THE 1/4 CUP OUT OF REFRIGERATED STARTER (MY MASTER), AND USE THAT 1/4 CUP RIGHT AWAY TO MAKE A SEPERATE BATCH TO FEED/RIPEN FOR BAKING or DO I NEED TO FEED IT FIRST (THE FRIGERATED MASTER) AND LET IT SIT ON COUNTRY BEFORE I PULL THE 1/4 FROM MASTER TO USE FOR BAKING STARTER? CAN I JUST USE OUT OF THE 1/2 CUP IT TELLS ME TO DISCARD AND CAN I TAKE FROM THAT THE 1/4 NEEDED FROM SEPERATE STARTER THAT I AM BAKING WITH TO BAKE RIGHT AWAY OR DO I FEED FIRST, THEN TAKE? Last question: my proportions are off in that when it tells me to discard my 1/2 cup, I can't from my master b/c then I would have nothing left. I have 1/2 cup only in my master, then for my separate baking it tells me to use this feeding 3x: 1/4 cup starter, 1/4 cup water, scant 1/2 cup flour. Somehow proportions off and I want more volume in my master. DO YOU HAVE ANY OTHER PROPORTIONS TO SUGGEST FOR FEEDINGS? (I got my basic sourdough directions from a video on another website b/c at the time that made the most sense to me.) Thank you so much.

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