Hi, Tyler! I'm assuming you mean how much of the sourdough starter used in this recipe you should hold aside to perpetuate your starter -- the answer is it really depends on your feeding schedule, what flour you're using for feedings, and the temperature you're keeping your starter at. I'd say a good rule is to keep 20% and feed that with fresh flour and water, this should last about 12 hours before needing another feeding at warm room temperature (75-80ºF). For example, I keep 20g mature starter and feed it with 100g flour and 100g water (20g starter divided by 100g flour equals 20% in baker's math) every 12 hours here in my warm kitchen. I hope this helps, please let me know if this is unclear -- happy baking!

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