Rocky, there are many successful ways to create and maintain a sourdough starter, so both ways are perfectly correct. In this case the starter that is fed a smaller amount of flour and water will likely ferment more quickly, because it has a smaller meal to consume. In both cases the starter is being fed equal parts flour and water, so the consistency will be about the same. Our starter calls for equal parts starter, water and flour. Barb@KAF

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