Normal maintenance feeding
So I have been on a regular schedule of once a week feedings if I am not baking. Since I have made a firm starter and have been bakign with that lately I am pretty much just feeding my regular starter to maintain it. The feedings I have been doing are 1c 120g AP flour 120g spring water 120g starter. First of all even though this has sustained my starter I want to know is this the way to go to keep things healthy also since I got a smaller container today (1 quart cambro) to hold my starter would it be o.k. to cut this in half to maintain a smaller amount of starter. I guess that's about it thanks in advance for any help you can give me.