Whatever weight of sourdough starter you have add the same weight of flour and the same weight of water.
For example, to 200g of sourdough starter add 200g of flour and 200g water. Stir everything together.
If you have too much starter discard the excess and keep back what you need.
If the sourdough starter is stored at room temperature it will require to be refreshed/fed every day.
For the home baker where you might only bake once a week, having to feed/refresh your sourdough starter every day can become quite expensive.
Therefore, your starter can be stored in the fridge for up to 10 days and taken out when needed.
If using the starter from the fridge:
Take the starter out of the fridge the day before you plan to bake. This will allow the starter to come to room temperature. The night before you plan to bake, refresh/feed your starter as per the instructions above. Leave the sourdough starter at room temperature overnight. The next morning the starter should be active and full of bubbles and ready to bake with.
Take what you need to make your dough. Feed the remaining starter and return it to the fridge.
