Waking Up Sourdough Starter
I keep my starter in the fridge as I don't bake more than once a week. BTW, I'm pretty new to making sourdough bread. When I have used it, I take out 50g (100% hydration) and add 25g of H2o and 25 of flour. After I see it double, I add 25g of H2o and 25 of flour again. That gives me enough (100g) for the recipe I am currently using. Essentially I am substituting the sourdough for the 1/4 tsp instant yeast that the original recipe calls for in a no knead recipe (although I do a series of 4 stretch and folds at the beginning, 20m minutes apart.
So now the bigger question is, if you have a recipe that cals for a larger amount of starter, let's say 300g, do you take out 50g of your starter from the fridge, can you just add 125g of H2O and 125g of flour and let it double (to make sure it is active) and then use it. OR, should you take more time to gradually build it up. t the amount you require for the recipe. OR, does it not matter?