Hi Marci, I'm so glad to hear that the mini starter process worked well for you, and you're ready to start baking! You just have to plan to build enough starter for your recipe, plus at least 20g remaining to feed and perpetuate. I've walked through a few different scenarios above, and there are more directions in the Tips From Our Bakers section on the recipe page. I like to build a little padding into my numbers, just in case I spill, or can't scrape every bit off the sides of  my container. As long as you have at least 20g leftover after you mix your bread recipe, all you need to do is give your mini starter another feeding, let it sit out at room temperature for at least 4 hours, and then store it in the refrigerator for up to a week. 

Barb

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