Beginner here. I received a starter from KAF. Following their directions I am maintaining my starter at a 1:1:1 ratio by gram weight. I feed KAF all purpose every 12 hours and keep at 73 degrees day and night. I am using their starter plus commercial yeast type KAF recipes and will soon graduate to KAF starter only sourdough recipes. How do I go to a 1:2:2 starter that seems to be more the standard in other bread books I’ve recently started reading. Can I just go with 113 grams of starter and do 226 each of flour and water for a few days and call it done or do I need some other calculation to bring it up to a 1:2:2.