I've been developing a starter In a different way...sort of. It's a tiny starter. It's just 10 grams whole wheat flour and 10 grams water per feeding, and it works. I've developed starters and maintained them the traditional way with much more flour and water but when I read about this online I had to try it. It seems to work the same way, just smaller. I can feed twice a day for a week with the amount of flour in just one feeding done the traditional way. I just need to scale it up depending on how much starter the recipe requires. Can you think of any unforeseen issues maintaining a starter this way?

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