For the first time in many years, I've decided to make my own sourdough starter (I'm using the flour, water, and airborne spore method). This was nearly 3 days ago. Now, I have a nice, foamy sponge (I've been stirring daily, with a non-metal implement), which reeks of sourness.
In the next day or two (or three) I'm going to add another 1 cup flour and 1 cup water, and let it ferment overnight. I'll siphon a cup of the resulting mixture, and put it in the fridge for another time.
So, what do I do with the remaining 2 or 3 cups of starter? That should be enough to leaven 2 good-size loaves, shouldn't it?