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?