Feeding your sourdough starter is a crucial step in maintaining its health and vigor, but it's important to get the quantities right. Overfeeding can lead to overflow, as seen when the jar can't accommodate the rising starter. In my experience, using a jar with a bit more headspace or feeding smaller amounts at a time can prevent this mess. Also, monitoring the starter’s activity helps determine how often and how much to feed. Generally, if your starter doubles in size within 4–6 hours, it’s ready to be fed again. Different flours and hydration levels affect how bubbly and active your starter becomes, so adjustments in feeding ratios might be needed. For example, a 1:1:1 ratio (starter, flour, water) is a common starting point, but some bakers prefer a thicker starter with less water to control the rise. Keeping the starter at room temperature versus refrigerating it also changes feeding frequency. By sharing these insights on sourdough feeding, I hope to help fellow bakers avoid the frustration of an overflowing jar and enjoy the art of sourdough baking more smoothly. Remember, patience and observation are key—every starter is unique, and finding the right feeding routine is part of the fun!