Hi Maria, it sounds like you might want to start by reviewing our Sourdough Baking Guide, which will answer all of your questions (and more). We'll also try to summarize the feeding process in a way that's easy to understand. We recommend discarding all but 4 ounces of your starter on a weekly basis if it's kept in the fridge during feedings. Then you should add back in 4 ounces of flour (1 scant cup) and 4 ounces of water (1/2 cup), which will give you a total of about 1 1/2 cups of starter. (You'll need to double these quantities to have 3 cups.) If you need more than this amount, you can increase all of the amounts to 6 or even 8 ounces. As long as you're using the same amount of flour and water by weight, you should be just fine. We hope this helps, and happy baking! Kye@KAF

• Reply