I have several questions. Is it possible to make the starter in a much smaller quantity in an effort to be frugal with the precious gf bread flour, and then once established and active, build up to the amount needed for baking? Assuming equal parts flour and water, what is the smallest amount one could start with and still cultivate a healthy starter? Is the gf starter forgiving in the way that regular starter is if left for long periods unfed? Looking forward to giving this a go now that the weather is cool enough to start baking again. Anticipating a growing recipe base on your website as this flour goes through the recipe development and testing process!

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