Above is an example. If the starter is made by one cup of flour to one cup
of water, by volume and not by weight, you should weigh the starter.
Multiply the weight of the starter by .600 to determine the amount of flour
to add and by .02 to determine the amount of salt to be added.

Sourdough weight X .600 = Flour to add
Sourdough weight X .020 = Salt to add