Hi Randy, I like your math, and you're totally right that there are many ways to build the quantity of starter, and my examples are by no means written in stone. The one concern I have is that you really want your "mother" starter to be going through the same feedings leading up to baking because it's the room temperature feedings that keep your starter vital and active. This is why I recommend allowing for 20g remaining at the end of the building process in order to continue feeding and maintaining your starter. In addition, a bit more padding of the numbers along the way can be helpful, so that you're not trying to scrape every last gram out of the jar each time you feed your starter. 

Barb

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