Assuming, you are not baking every day, the situation may look like this
(flour only):

day 1 - 1 + 1 cups, 100 % increase
day 2 - 2 + 1 cups, 50 % increase
day 3 - 3 + 1 cups, 33 % increase
day 4 - 4 + 1 cups, 25 % increase

The organisms double in a generation period, something like 1 - 2 hours
when they are happy.

You see what is happening?

If you feed them, adequate feeding is doubling and in much shorter
intervals - if you feed in that manner.

To prevent accumulation of unusable starter amounts, a functional fridge
can be used to slow down growth and delay feeding requirements.

To get your starer going again, you'll have to dilute a lot 1:10 and
then, when it starts again, feed some more and park it in the fridge
until you want to make bread again. Well, some time before since it
wants to be revived some time before to get active.

ojuice wrote:
> Samantha,
SamaRtha