We're sorry to hear that you're still feeling confused about the feeding process, Lynne! If you've stored your starter in the fridge for a period of time, we recommend taking it out and feeding113 grams of starter with 113 grams each of water and flour as you did when creating the starter. This will help to revive the starter and get its activity levels up before using it to leaven bread. The feeding process you mentioned where you feed the amount of starter you have on hand with the same amount of flour and water without discarding any is called a "build" and is only used for the last feeding before baking if you need to increase the amount of starter you have on hand. We'd recommend checking out our Sourdough Baking Guide for helpful tips and visuals on maintaining and baking with your sourdough culture. We hope this helps and happy baking!

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