Hi Barb,

Thank you for the wonderful advice! I am especially interested in your suggestion to start the second feed when the starter is ripe/peaked. My starter peaks quite quickly (2.5hrs at 26 degrees Celsius), but I am thinking that it might be because the water is warm when I do the feeding. Should I use cold water instead and stretch the rise to 8 to 12 hours? I also noticed that the starter in my larger jars doesn't rise as much, but after reading different posts on this website, I suspect that I am underfeeding my starter. I give it 60g flour and 40ml water, regardless of the amount of starter being fed. Should I instead be pouring the starter I need into smaller jars and feeding it until I reach the amount I need for my recipes? And one final question (please forgive all my queries!): does adding more starter to your dough make a difference? Some recipes I use call for 40g starter and others for 150g, but I don't see much of a difference in the results. Thank you for your patience!

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