Effect of quantity of feed on sourdough starter ripening
Pamela recently posted a thread on various effects on sourdough here: http://www.thefreshloaf.com/node/12896/bread-seems-less-sour#comment-76494. I have a followup question to that:
Would anyone happen to know the effect of the quantity of the feed on the starter? Reason I ask is this: usually, all starter maintenance guidelines tell you to feed every 6-12 hours, to double or triple the starter. Yesterday, I was reading the Cheeseboard Collective Works, and they tell you to feed the starter to 9X volume! But OTOH, they say that you can use that starter in a very long window of time, between 12-24 hours after the feed. Might it be the case that if you feed a starter more, the window in which the starter is ripe is a lot bigger and thus we get more freedom of when to use? What other possible effects does quantity of feed have on the starter? Thanks.