Bulking a Starter
Hello Hello Hello.
So I finally signed upp after lurking in weeds for manys months. Ill post something more about myself in the general section
Sourghdough bulking is my question.
I finally have created a healthy starter and I have two versions currently healthy
1) active on the counter
2) dormant in the fridge
I have used both in baking with improving results. I would like to know what the procedure for bulking the starter to larger proportions for baking more loaves at once. You see I have a masonry oven and I am moving my recipe into it this weekend (if possible). I only have at best 2 cups of starter and I would like to bulk it to 10 or 16 cups since I can bake more loaves on the oven at once (and frankly without that many the humidity is hard to maintain). The starter is 100% hydration, it was based on Rye flour to start but it has been on a healthy diet of AP for 2 weeks.