Hi Jenny, it's a very good idea to dry some of your starter for future use. You want to feed the starter but also have enough starter left over to bake with. Using a scale is the best way to do this. Take 4 ounces or 113g of your starter and feed it 4 ounces (113g) room-temperature water and 4 ounces (113g) flour. Let it rest, covered, until it becomes very bubbly and healthy looking. Remove the amount you usually keep for baking and place it back in the fridge. Take what you now have left and proceed to step 2 in the instructions. 

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