Hi Billie Jean! If you've been faithfully feeding your starter and it's rising well, you haven't done a single thing wrong! You'll want to maintain your starter by saving 1/2 cup (4 ounces) starter and feeding it 1/2 cup (4 ounces) water and 1 scant cup (4 ounces) flour. This will give you a normal maintenance amount of 1 1/2 cups (12 ounces) starter. For recipes calling for a cup (8 ounces) of ripe starter, you'll have enough to use 8 ounces in the recipe, with 4 ounces remaining to feed again, leave out for a few hours, and then return to the refrigerator for up to a week. When a recipe calls for 2 cups, or 16 ounces of starter, you'll need to build the amount of starter you have. If the starter has been in the refrigerator for a week, it's helpful to give it a few feedings (12 hours apart) at room temperature prior to baking to bring it back to full vitality. For the last feeding before you plan to bake you can build the quantity of your starter by saving 1 cup (8 ounces) of starter and feeding it 1 cup (8 ounces) of water and 2 scant cups (8 ounces) flour. This will give you a total of 24 ounces of starter. When it's risen to its highest point you'll have enough to use 2 cups (16 ounces) for your recipe, with plenty left over to feed and maintain. If you don't have a scale, be sure to stir down your starter before measuring it. Don't hesitate to call our Baker's Hotline at 855-371-2253 if you have more questions. It can be confusing at first, but I promise you it will fall into place once you get into a baking routine. Barb

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