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You may notice the metric/American weights above don’t match one another exactly. That’s OK; as long as you maintain the starter with equal parts starter, flour, and water by weight, it really doesn’t matter what exact weight you use. And remember, a scale is your best friend when working with a smaller starter.

How do you determine how many feedings/builds to include before baking? In general, the more feedings your starter gets at room temperature, the better it will perform in your baking. Adding a few midweek room-temperature feedings can make your starter rebound more quickly after refrigeration, and may reduce the number of revival feedings necessary before baking. Remember, maintaining a smaller sourdough starter is going to result in a lot less discard, so consider feeding your starter more often — it’ll thank you!

A smaller starter leaves less margin for error. When planning your feeding/build schedule be sure to include a little padding in the numbers to guard against spillage.