Hi NM, what size jar are you using? For our starter maintenance routine, a quart-sized wide mouth canning jar works well, and you shouldn't run into trouble with your jar overflowing if you stick to the 113g each of starter, water and flour. Reducing the percentage of starter relative to the water/flour you feed it can slow down fermentation and also reduce the overall quantity of starter, but if your jar is still risking overflow, then you may need to reduce further, or consider a larger jar. As illustrated in our smaller starter recipe, you can reduce the size of your starter quite dramatically, but you do need to be sure that your starter quantity fits well in the size jar you choose. You don't want the starter amount spread out too thinnly, as too much surface area (wide/shallow) can cause difficulties. Aim for a jar that holds about 4x the volume of newly refreshed or unexpanded starter, and taller than wide.

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