"Seed Culture" vs. "Starter"
I am using Reinhart's method (based on Debra Wink's 'Pineapple Juice Solution') from the Whole Grain Breads book. I've completed the phases of the seed culture, but now I am looking at the Mother Starter section on pg 67. Again, I'm going to be faced with a HUGE amount of starter!
What, exactly differentiates the final stage of the 'seed culture' from a 'mother starter' that prevents me from using it as a starter, other than the hydration levels? I would, preferably, like to keep to a smaller volume of starter. I suppose, of course, that I could also simply half the ingredients listed and keep the same ratios. I would like, in the end, to end up with no more than about 2 cups of starter. While my starter is bubbly, it smells only lightly of beer atm - fairly young and weak, I think, after its last phase feeding. And yet it looks like he is taking it and easily quadrupling the starter? Can't I simply double it instead of quadrupling it without bad results? I have no idea why Reinhart has this idea that one needs to keep 6 cups of starter on hand.