Hello sourdough community! This is one of my new year's resolution, baking more and generally becoming more self-sustaining (growing edibles, harvesting "wild yeast," exploring the use of rain barrels, etc.)! So, I was super excited to find so many useful articles on your site. I made my first starter about a week ago- so far so good. It took me a couple hours but I read through about 95% of the posts (I did skim a little) but I think the dialogue here has given me a good grasp of the concept of maintaining a healthy and vivacious starter! Thank you! My question is (and I don't think I saw this one as being previously asked): when it comes to using my starter in recipes, I understand there are many available on your site that specifically call for a "fed" or "unfed" starter but is it possible to use a portion of starter in a recipe that doesn't necessarily call for it? I think I did see a mention of replacing a part of the flour and water in the recipe with the starter but is there a guideline as to how much to use as a replacement? I.e. If a recipe calls for (and I'm just making these numbers up) 1 cup flour and 1/2 cup water, would I use 1 1/2 cup starter? And when would it be appropriate to use" fed" versus" unfed" -- when the recipe calls for yeast as well? Just curious about the many ways to use my starter! Thank you for sharing your knowledge and wisdom, it is greatly appreciated!

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