I already emailed you this question but I feel this better explanation will help you answer part of the questions that I emailed. Sorry, I'm not concise. I just went through and read more carefully. I was asking questions about proportions. My recipe calls for 2 cups sourdough. When I maintain my master, here is what I do: take out 1/2 cup and discard. Stir 1/2 cup and less than 1 cup flour. Then set out few hours. THEN for baking here is what I do: take 1/4 cup out of starter (don't know if I do this before or after the above, maybe after b/c I don't have enough OR maybe I just need to change my proportions b/c I want more volume). Anyways, then I add: 1/4 cup starter, 1/4 cup water, scant 1/2 flour. I see on your page where you give measurements for when recipe calls for 2 cups flour and it mentions adding water and flour to starter to get ready to bake BUT it does not mention adding starter (like directions I have above). I'm afraid not to b/c my starter is still not very good and bubbly and I am trying to get it better. My recipe calls for adding yeast along with 2 cups starter. I don't know if some people don't add yeast. My starter is not that good so I think I need yeast.

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