Hello! I’m also a sourdough newbie. I’ve baked bread twice and although I feel I’ve missed a few things, results have been good! Two questions: 1. I have about 16 ounces of starter in my fridge. Should I discard some before I next feed it? (I did bake muffins with some starter yesterday.) I’m not sure how much I should keep on reserve. 2. I’ve been feeding my starter 60 g each of water and a mixture of KA white and whole wheat flours. I also have KA rye flour in my kitchen. Which flour should I use more or, to get a more sour taste in the finished bread? Thanks! PS I wish KA would offer cheaper shipping to Canadians, or special coupons to compensate.

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