How much starter to use (Hamelman 2T recipe)
I've got my first starter going (125% hydration, built according to instructions in Hamelman's "Bread"). I have about 10 oz. in a crock in my fridge now. When read Hamelman's recipe for Vermont Sourdough, it calls for building the starter with 2 T of my starter and then adding in however much flour and water.
My question is: what do I do with the 10 oz minus 2T left in my crock? How do I feed it? What do I do with the 2T I'm supposed to reserve from the recipe?