The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

volume of starter

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spongehead's picture
spongehead

volume of starter

Greetings, fellow bread enthusiasts.. I am wondering how does one get a good strength starter when one is making breAD in volume like I want 6 cups of sour starter

cranbo's picture
cranbo

You should build successive batches to get the quantity you want. 

Here's a general example, 

First Build 

  • 1c starter
  • 1c water
  • 2c flour

Let rise until at least doubles, up to tripling...however long it takes to do this (could take 4-16 hours).  

Then you should have about ~3c starter.

2nd build:

  • All of first build
  • 2c. water
  • 4c. flour

Let it rise until at least doubled (up to tripled). You should now have 6+ cups of active starter, with enough to innoculate another build.