Greetings, fellow bread enthusiasts.. I am wondering how does one get a good strength starter when one is making breAD in volume like I want 6 cups of sour starter
You should build successive batches to get the quantity you want.
Here's a general example,
Let rise until at least doubles, up to tripling...however long it takes to do this (could take 4-16 hours).
Then you should have about ~3c starter.
Let it rise until at least doubled (up to tripled). You should now have 6+ cups of active starter, with enough to innoculate another build.