Keeping sourdough starter

I agree with Kathy- if you've been keeping your starter in the refrigerator - you can get away with a lot! Like Kathy, I take mine out the night before - feed it -cover and the next morning its ready to go. If I'm not using it for awhile, I toss some out - or else feed it only 1/2 cup each water and flour - as I've been told that it weakens by having too much starter.

Over the holidays, both my starters (a regular and a rye) were not used - or fed - for quite some time. I was really leery of one of them -but they both came through with flying colors.

I love using my sourdough- and try to incorporate it into as many recipes as I can. One friend told me that I can substitute 1 cup starter for about 1/2cup each flour/and/liquid in any of my bread and rolls. And I've been doing this a lot. Since I use my ABM for most of my dough - I am careful to check after its been on a few minutes and with some recipes I do have to adjust the flour or liquid a bit ...but it seems to work well. Great in my pizza dough.