April 12, 2012 - 8:20pm

## Starter Increase

I have a question directed torwards large scale sourdough production. I have had a starter for years now an am having to increase my baking to bakery type production. I have never needed that much starter for my bread and am wondering how to increase the amount of starter each day for bakery use. Any help is greatly appreciated. Every day I seperate a portion of stater and feed it then use 24hrs later. This works forme but how much starter to seperate and how much to feed for a larger scale of ripe starter?

How much starter do you need each day for your bake?

What % do you keep your starter?

Are you baking everyday?

Im not quite sure yet but probably 15-20 loaves . I use 160g per 650g flour. My starter is pretty wet, maybe 90-100% hydration. I do bake every day

First you need to figure how much starter you will need for the bake. I have broke my formulas down to per loaf numbers so that it makes it easy to increase to what ever amount I need. It also tells me how much starter I will need for a particular bake and how much starter I need for my starter build. Then you need to consider how you build your starter or feed it. I do lets say 100g starter to 100 g flour 100g water that's 100% hydration. You may like to build your starter differently so you will need to work with the process that you do now only on a larger scale. Hope that helps

it does somewhat but say I need 1500g ripe seed starter and I only have 300g mother starter to begin with? How much of the mother to I take out to feed and how much?

This is what I would do. You said you like to feed then use it 24 hours later. Every day you need 1500g starter for baking then starter for feeding for the next day. If you want to do just one build of your starter at 100% hydration you will need an extra 750g of starter. Now you know you will need 2250g of ripe starter each day.

First build

250g starter, 250g flour, 250g water ='s 750g starter just give this first a 12 hour time

then take all that starter after the 12 hours and do 750g starter, 750g flour, 750 water, that will give you 2250 of ripe starter in another 12 hours.

Now your ready to bake use 1500g of starter feed the remaining 750g with 750g of flour and water then 24 hours later you can do it all over again.

I know there is more then one way to do this but this is just one way based on what you said your process is. Hope that helps.

it makes much more scence now, thankyou so much. I will try it out.