Hello PJ! My husband and I are just getting into sourdough bread. Our starter is great, but I have some questions about waking it up before baking. So I currently take out the starter 2 hours before first feeding to wake him up! Then, I feed equal parts water and flour (usually 9oz, 9oz, 9oz). I repeat this again 12 hours later and then wait for the starter to increase in size, usually 5 hours, and then I start mixing my dough. Here are my questions: 1. How many feedings should I cycle through before creating dough? 2. What are the best ratios for getting the starter ready to bake? I've read that equal parts work, but I also came across this ratio: 9oz starter, 1 lb 3 1/2 oz flour, 1 3/4 lb water from Nancy Silverton. Are there different feeding ratios for different times/purposes? I am really excited to learn more and I'm looking forward to your response. Thank you so much! Didi

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