"For the final feeding, make sure you add enough flour and water to use in your recipe, with a little left over to feed and maintain the starter for the next time you bake.

For instance, if your recipe calls for 1 cup (about 8 ounces, 227g) starter, add 4 ounces (113g) each water and flour. If your recipe calls for 2 cups (about 16 ounces, 454g) starter, add 8 ounces (227g) each water and flour."

This article was great in explaining how to maintain my starter. I just revived a neglected one and am about to bake a loaf before putting it in the fridge and am trying to then understand how to get it usable again afterwards. The statement above has me a bit confused. So, the feed before I use will I need to get it to the 113g of starter then follow the above suggested amounts for feeding depending on my recipe? If so then it won't be equal parts any longer which has me confused, I guess.

Another question not pertaining to the above! I've been feeding at 9 am and it peaks around 1 pm. I don't want to make the dough though because I want it to rise overnight so I'm not baking super late. How do I manage the feed if I'm on a 12 hour schedule to come out where I get my dough ready more in the evening?

Thank you so much for the useful information!
Haylee

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