Hi!
During quarantine I am also one of many to start my sourdough adventure, however some things are still a bit unclear to me.
Yesterday I got 5 grams starter from a bakery which I fed with 20 grams of water and 20 grams of flour. This morning the starter doubled in size and showed a lot of bubbles. I left it out in my kitchen all day and have been waiting to feed it again tonight but I am just not sure how much I should be feeding it now... I am still very confused and hopefully you can help me! Many thanks from Amsterdam

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