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Hi, all. I am here once again to draw on your expertise in the area of sourdough starters. I have kept a successful 100% hydration starter for about 6 months now and have been enjoying using it to make breads, bagels, etc.

However - I find I'm having a little dilemma, because although I seem to be accurate in figuring the gram total to build the starter for baking, the result is consistently a significant amount more starter than I planned on building.