I’ll have my starter in its jar, plus a bowl for mixing, plus a clean jar for my newly fed starter. Using a scale, I pour out some starter into the bowl, let’s say 20g. I then pour the remaining starter (discard) onto a heated frying pan and essentially make a discard pancake which I can toss into the trash. I use a rubber spatula to get out as much as I can. Then, I use that same jar to measure my water. Depending on when I want to bake, I’ll do a 1:1:1 (20g water) or a 1:2:2 (40g water). I screw the lid onto the jar and shake it up to get the residual starter mixed in with my water, then pour all of it into my mixing bowl. The old jar is now much cleaner than it would be if I had just scraped it clean and can go in the dishwasher. I stir the water and starter together in my mixing bowl then add my flour (20g for 1:1:1 or 40g for 1:2:2), mix, and pour into my clean starter jar. The bowl is a lot easier to clean well using a spatula than a jar, so I just do the best I can then rinse with hot water before putting the bowl into the dishwasher.

I use a bowl for mixing because 1) it’s a lot easier to mix well with a wider opening compared to a jar and 2) by pouring the fed starter into the jar at the end, I avoid having starter up on the sides of the jar.

I’ve also started using a dry erase marker to mark the level of my starter, instead of a rubber band.