Starter Build is Yielding Too Much...Help!
Hi, all. I am here once again to draw on your expertise in the area of sourdough starters. I have kept a successful 100% hydration starter for about 6 months now and have been enjoying using it to make breads, bagels, etc.
However - I find I'm having a little dilemma, because although I seem to be accurate in figuring the gram total to build the starter for baking, the result is consistently a significant amount more starter than I planned on building.
Here's how I do it - I use all of my mature starter and weigh it carefully after taring my scale - then add enough water and flour in equal amounts of grams to build it to the total I need plus 40g left over for seed.
I'm not sure what I'm doing wrong, my scale is definitely calibrated correctly, and I'd like some input if possible. Thanks in advance for any suggestions, insights, humorous anecdotes---greatly appreciated! Lisa