Nancy, I'm so glad to hear you're taking on the stiff starter adventure! You're right on the money when it comes to subsequent feedings of the dough. If you save the 8 ounces of dough, you'll feed it exactly as recommended for the "second feeding." This is the way you would regularly feed the stiff starter if you chose to maintain it. Depending on how long your dough has been in the refrigerator you may find you need to give your stiff starter a few feedings at room temperature before you bake with it, to insure optimum rise and flavor in your bread. Barb

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