Hi Stephanie! You'd pretty much do the same thing as you usually do, and just bulk it up so you have enough for the recipe (454 grams) and 60 grams to keep going — at least 504 grams total. To do this, you'll need to do two feedings. First, feed your 60 grams starter with 60 grams water and 60 grams flour, giving you 180 grams total. The next feeding, 12ish hours later, feed the 180 grams starter with 180 grams flour and 180 grams water to give you a total of 540 grams, plenty for your recipe and to keep going. Ideally, you want to make your dough when your starter is ripe, bubbly, and happy. Happy baking! Annabelle@KAF

• Reply