Hamelman's Sourdough Rye Culture

Dan, no problem, this is the place to ask questions.  I have his book, but don't recall reading the section on sourdough, but in making sourdough, there are a thousand different approaches to building and maintaining sourdough, and there is one thing that most have in common.  When you build, or refresh, starter, you typically add flour and water.  There are different ratios, though it is common to see -  1:1:1  or 1:2:2 -  the latter being to one part starter, add 2 parts water, and 2 parts flour.  If you started with 10 grams of starter, then added 20 of flour and 20 of water, you would have 50.  At the next refresh, if you did not discard, you would have 50 starter, 100 flour, 100 water   equaling 250 grams.  At the next refresh, you would have 250, + 500 flour, + 500 water -  and pretty soon you would need a swimming pool to contain your starter.  So most regimes have you refresh with only a portion of the ripe starter, and the rest is either discarded, or used in other recipes for ripe starter.  BTW, I have gotten down to only 1 gram of starter, and there is still enough going on in that one gram, that I quickly rebuilt it up to a more manageable size.