Like many commenters, I'd stayed away from sourdough for fear I'd need to build an addition on the house to keep it. So this technique is fantastic! To clarify further: When feeding a sourdough starter, is it ALWAYS a matter of adding flour and water in equal weights to the starter you're feeding? (20g starter + 20g flour + 20g water) My bread baking for a household of 2 involves 1 loaf at a time (or 1/2 recipe of focaccia), so I don't need even 540g of starter to bake. Is it possible to a) maintain an even smaller starter, like 30g instead of 60g) or to b) use less flour + water by weight for the third feeding before baking?

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