Feeding starter: How much to save vs. How much to throw away
I have been maintaining a King Arthur Flour sourdough starter since I received it as a Christmas gift. I have been discarding a cup and feeding it a cup of flour and 1/2 a cup of water once a week and refrigerating it quite soon after the feeding. Due to some starter sticking to the wisk and spoon I use during the feeding, as well as the container before I clean it, the starter has been decreasing slowly. Now, if I discard a cup of starter, I will have very little starter left with which to work.
I don't really want to "increase" the starter (i.e., double it), because I do not plan to use it often. Therefore, I realized that I would like to measure out the amount that I should keep each week, instead of how much I should discard. My questions is, "How much starter should I keep for feeding each week? One quarter of a cup? One half of a cup?" I would like to stick to the "one cup of flour plus half a cup of water" weekly feeding schedule.
Thanks in advance for your advice!!!