We're so glad to hear your starter has been successful, Danny! It's certainly a science all in it's own, and a delicious one at that. Container Question 1: Each container method you mentioned would work perfectly fine, it just depends on how many dishes you want to do. At home I tend to go with method C, but every week or so will give my vessel a good rinse. Container Question 2: For the amount of starter you're keeping, a quart size container is ideal as a pint size could lead to a bit of overflow (which is not fun to clean!). We love our Sourdough Crock as it fits 12 oz perfectly, but any glass or ceramic vessel with a loose fitting lid would do the trick. Baking Question 1: In the world of sourdough, there are no "wrong ways" to tackle each step. If your container is large enough to fit the increased volume, go for it. If you'd prefer to feed and let your starter grow in the bowl you'll later use to mix your dough, that works too. Baking Question 2: It sounds like you're wondering if you can feed and use your discard from the get-go, rather than go through an additional feeding before taking out what you need for your recipe? Absolutely. If there's a recipe you want to try calling for unfed or unripe starter, the method written in the booklet may be a good option. If we didn't answer all of your questions here, our Complete Sourdough Guide has covered most bases and we refer to it often. Our Baker's Hotline is also available for assistance at 855-371-BAKE(2253). Annabelle@KAF

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