hutchndi wrote:

>
>
> Am I doing this "building" of the starter right?
>

Yes, that is just fine.

Comments. You followed what I call the measuring cup progression. You
can, if you desire, expand the culture with bigger steps. For example,
you could get to your desired two cups of starter for the dough with one
less feeding by using a bigger step(s).

If you are using level cups of water and flour, you are growing the
starter about as thin as I find desirable. I grow mine a little
thicker. Well, it is one thing I vary somewhat to compensate for
different temperatures. Thinner in the cold and thicker in warmer times.

Regards,

Charles