In other news my Delightful North Dublin Friends gifted me this sour starter baby! Her name is Emma and I am convinced I will break her because baking is, as far as I'm concerned, some proper mad-scientist alchemypic.twitter.com/3lKbCYxQLK
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In other news my Delightful North Dublin Friends gifted me this sour starter baby! Her name is Emma and I am convinced I will break her because baking is, as far as I'm concerned, some proper mad-scientist alchemypic.twitter.com/3lKbCYxQLK
Feed at regular intervals. Your friends may have some instructions but once every 12 hours is often a good benchmark. Do you have a scale? Measuring out in grams is best for feeding. 1:1 ratio of water to flour is pretty standard.
If it's bubbly, that's good. It can have a range of smells, my sourdough starter at it's best peak smells fruity and yeasty, almost like wine or beer. When it needs to be fed it may smell much more alcohol-y or like acetone. That is normal though.
Thank you!! If I can pick your brains: how would I know if I fed it too much or too little of the water/flour mix?
I feed my starter varying amounts all the time, so it's hard to say. Usually you're safe feeding it a lot at a time, because it will just eat through the food. Judging by how bubbly it is in 12 hours you can adjust your feed times. Feeding it too little is more a problem
because it will get hungry again soon, and you might see a dark liquid form (hooch) which is alcohol that usually people drain off but it means it needs feeding. So it really depends on the starter. I keep about 300 grams of starter at any given time.
Thank you! Okay so I fed it late-ish last night, with what was about.. 1/2 the volume of the original? So I could give it a bit more than that this time I guess- it's defo bubbly and it's expanded since last night. I want to grow it a bunch before trying out using some 
That sounds fine to me. I made a mistake back when I first started my sourdough of adding way too much water to flour, and the water was just collecting on top because it wasn't absorbing into the dough. But I wasn't measuring properly.
I didn't truly understand how different 10 grams of water is to flour in terms of volume. It's a big difference haha.
Oooooops. (I measured by volume last night. Will use the scale today!)
yeah so a cup of water does not equal a cup of flour for grams. You're probably okay for a few days, and as it is already an established starter the yeast is strong. Mine was in early days when I did that and was too weak to sustain itself.
My friends who gifted it to me have been very reassuring that it is awfully hard to kill.
I am, of course, still convinced I'll manage it somehow.. 
Once the yeast is strong you’d have to actively try to kill it, I think lmao
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