Re: How much Seed Starter will I need.
I have been creeping around this forum for quite some time now. The sheer quanity and quality of information circulating is astounding and ,consequentally, the quality of my breads has increased exponentially. So thank you, all you skilled artisan bakers out there, for your willingness to help out the rest of us!
I am relatively new to the whole field of starters and sourdoughs. For the longest time I have contented myself with using bigas and pre-ferments, which are great in their own right, but felt I really needed to finally bite the bullet and jump in.
I currently have a 100% hydration whole rye starter which seems quite vigorous and rises well within a few hours and, having recently purchased Reinhart's Whole Grain book (which is amazing) have recently started a 75% hydration whole wheat starter, which I like since the consistancy resembles a biga, which I'm used to. But let's say I want to refresh a previous mother starter into a much bigger mother starter than the 22 oz. (I will soon be making alot of bread) quanity that the original recipe makes. It says that 3.5 oz will raise this much. .would I just use the same ratios in a bigger batch?
I have been working in bakeries for the past several years but have recently been presented with an opportunity to make artisan breads ( whole grain) full time at a local resort. I have been making hearth breads at home for several years now, but this is completely different and I am VERY intimited. Don't want to screw this up!
Thanks so much for all the work you're doing.