Hi there, Haneul! Our Soudough Starter recipe suggests feeding your 113g starter with 113g of flour and 113g of water, but if you bake multiple times a week and prefer to keep a larger starter because you rarely discard any, feel free to keep a larger one! Some folks keep starters that are as little as 20g, which you can read about here: Maintaining a smaller sourdough starter. Happy baking! 

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