Hi Ginny, congrats on starting your sourdough journey! You've got lots of fun baking ahead. For feeding, you've got it right: After discarding, you want to feed equal parts (by weight) flour and water, so that you have the 1:1:1 ratio you mention above. We recommend keeping 113 grams starter after discarding, but it can be up to you. (If you haven't checked it out yet, definitely take a look at our recipe for Feeding and Maintaining Your Sourdough Starter.) That's why you need to discard — you're right that if you don't, you'll rapidly have way too much starter! We recommend baking other things with your discard; check out our whole collection of Sourdough Discard Recipes. You can also reduce the amount of discard by keeping your starter in the fridge and feeding it once a week, or maintaining a smaller sourdough starter. 

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