The four ounce starter is just to keep it at a manageable level. If you plan to keep more, you'll want to double the feeding (so if you have 8 ounces of starter, use 8 ounces of water and flour). This way, the acids in the starter stay in balance, and the yeast in the starter have plenty of food to use for a healthy growth. Happy baking! Laurie@KAF

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