Hi Laurie. Great question! Martin actually speaks to the amount of starter being used...I'll post that here: "In early tests, my dough seemed a little sluggish. My Vermont wood-heated house is cool (many say cold!). As an adjustment, I increased the starter quantity to 100g in order to get things moving with a little more energy. As our seasons change and my house warms up I'll probably decrease the amount to Maura’s original 40g of unfed/discard starter." It's ok to be fluid with the amount of starter being used. Because of the long fermentation time, that smaller percentage of sourdough can work well for many bakers. But, every kitchen condition (along with the activity level of every starter) is different, so once you find the ratio that works best for you, stick with it! Happy Baking

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