Making sourdough with yeast water

[Major Nikon]

4. Carbs are sugar and vise versa

Starches are nothing more than sugar molecules linked together. The acidity of the starter is what breaks down starches into component sugars, which is the same way your own body does it.

How much you feed your starter depends on a number of factors including how soon it's going to be ready to use and how sour do you want the finished product. Personally I like a culture that does not produce a very sour loaf and I like it to be ready for use relatively soon, so that takes a decent amount of flour as I'm throwing away almost everything at feeding and using quite a bit in my preferment. This is basically the French way of doing it as they consider 'sour' dough to be a defect.