When I took the Artisan Baking at Home workshop, we learned in the sourdough portion that we could maintain a very small starter (2oz) and grow it for a day or two before baking. Since I'm a single person who doesn't bake regularly, that had been my method to avoid wasting all the feeding flour. Does a stiff starter also work for small starters? I can scale the math down but I wasn't sure whether it would be harder to determine if it was ripe or not. Maybe I just keep it in a much smaller container?

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