Hi all,

 I purchased Leader's 'Local Bread' book and found his older book, 'Bread Alone' at the local library.  I've made my stiff firm levain following the instructions in the Local Bread book and the instructions for refreshing it makes a total of about 200 g of levain.  This is enough for a single batch of bread but what do I do if I want to make a double batch of bread?  In that case, I need a minimum of 250 g of leavin for baking + 45 g for saving.  The refreshing proportations are: 45 g levain, 50 g water, 95 g all-purpose flour, 5 g of whole weat flour.  Is it possible to double the amount of water and flour but keep the proportion of levain the same?  I don't usually end up with much more than 45 g of levain remaining in my container after baking a single batch.

Thanks.

I've finally gotten a rise out of my stiff dough levain (from Leader's book titled "Local Breads").  The trick was to raise the room temperature from 76F to 80F.  I've switched now to 'refreshing' the starter and/or preparing for baking.  One point from the book isn't too clear to me.  Once I have refreshed the levain and let it ripened for 8-12 hours it says I can either use it right away or store it in the refrigerator for 1 week (before refreshing again).  My question is if I do refrigerate it, can I use it straight from the fridge to make bread or do I need to repeat the feeding and spend another 8-12 hours preparing the levain prior to using it?

Many many months ago, in Austria far away, a sourdough starter was supplied from a baker, good and qualified. The Austrian starter was dried and traveled to China where part of it mixed and grew nurtured in the presence of Chinese all purpose flour and later with Austrian Rye flour. Sometimes it sat out to grow, sometimes it sat in a refrigerator, one time even froze but it lived long and prospered and provided many a loaf of bread. Then it was dried. This happened at various times in the last few months.