Starter multiplication question
I need 90oz and 75oz of starter for my Whole Wheat and Cranberry-Walnut sourdough breads, respectively. Is it better to get my starter "in steps" or can I just add amounts of water and flour to it and let it sit longer until it's ripe?
I have a wine refrigerator that is perfectly suited to keep the starters at 60 degrees for any length of time, if that helps.
In the past, I have done both steps, and they seemed to each have worked fine, but I'm curious if there's an advantage (other than less work with the second step) to either?
My options (again) are: add 5 ounces of starter to 20 ounces of water and flour each on Saturday night (for a total of 45 ounces), then add another 22.5 ounces of water and flour each on Sunday morning. This mix would then sit until about 5pm.
Or: add 5 ounces of starter to 42.5 ounces of water and flour each on Saturday night and let it sit until Sunday night at 5:00pm.
Thanks in advance,