We're impressed by your eagerness to experiment, Gina! That's certainly something that you're encouraged to do when it comes to baking with sourdough, as there's no one right way to make or keep your starter. We recommend beginning by feeding your existing starter with 2x the amount of flour and water you've been using in order to at least double the amount of starter you'll have. Then you can divide it and set aside half. Continue feeding this original starter as you always have so it can serve as a control (and a back-up in case the other experiments don't turn out successfully). With the extra starter, begin experimenting and see what happens. As longtime sourdough baker PJ Hamel explains, "Sourdough is a wide open book; you never know when you'll run across some quirky thing you really like." There's no limit to your experimenting as long as you set aside an original to keep before the experimenting starts. Good luck and feel free to share any fascinating results with us! Kye@KAF

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