Which sourdough recipe to use?
I as many on here, are new to home baking. I have am very fond of Rugbord bread and living In the UK, it is virtually impossible to buy off the shelf. As such I am pretty determined to make it myself, have found a recipe, have bought all the necessary ingredients but am stuck on what method to use to make my sourdough starter.
So far I have tried two methods, the first being created around a methodology of approximately 2:1 water to flour. After 5 days of feeding my mixture had a good quantity of bubbles but had not increased in volume at all. The second was the lower quantity jar method with a base of 1:1 and after day 3 removing approximately 66% of the mixture before feeding and repeating this to day 5. With this method (although I did not go to the full 5 days) the volume of starter increased substantially - over two times in size.
My dilemma is that I need around 200g of starter for my recipe and I am unsure of the following:
- Should method 1 rise or just bubble? How do you know if it has succeeded or not?
- Method 2 clearly works well but will not create anywhere enough starter for my recipe. How do I overcome this shortfall in quantity when actually making the bread?
Many thanks in advance.