Hi Alison, here's our normal feeding routine for our sourdough starter. A regular feeding looks like this: 1/2 cup (113g) starter + 1/2 cup (113g) water + 1 scant cup (113g) Unbleached All-Purpose Flour. To build the quantity of starter you have available for baking, you're generally going to give it a larger feeding during that last feeding before you plan to bake and place it in a larger container to rise (be sure to cover the container well, so the starter doesn't dry out on the surface). For this build add enough flour and water to use in your recipe, with 1/2 cup (113g) left over to feed and maintain the starter for the next time you bake. For example, if your recipe calls for 2 cups (454g) starter, add 227g each water and flour to your normal 113g of starter. 

Once the starter is "ripe" (risen to its peak level, or just starting to fall), spoon out what you need for the recipe and set it aside with the recipe's other ingredients. Feed the remaining 1/2 cup (113g) starter as usual, with equal parts (113g each) flour and water. Mix until smooth and let the starter rest for about 2 hours at room temperature before stowing it back in the refrigerator.

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