If you are baking fairly regularly what size should your starter be?
I've been using the ratios 4oz starter, 4oz flour, 4oz water but when I come to bake bread my recipe uses 250g, which only leaves me with 50gish starter. So I've had two starters on the go (Nancy and Nancy Sometimes)
I'd love to hear other people's feeding regimes.
I live in a cold climate so I feed Nancy once a day and she produces some really nice bread but I've always been confused about the size she should be.