active starters and feeding ratios
Hi there, I hope my train of thought here make sense.
- fixed temp (TBD)
- 100% hydration starter
- doubles in 12 hours
1. What is a target feeding ratio that will confirm the starter is strong enough to build a bread?
2. What is the minimal feeding ratio that will yield a starter strong enough to build a bread?
3. Can I build a successful bread with a starter that takes 24 hours to double, versus the 12 hour, if using the ratios from #1 and #2?
4. What are techniques to strengthen a starter? Lower ratio until you get doubling in 12 or fewer hours, then increase over some period of time?
These questions stem from combination of starter difficulties and spending last few months researching many "how tos" on starters. It appears a lot of people try to target a 1:4:4 or 1:5:5 (s:w:f) with 12 hour feedings.
It is understood that many factors will impact the growth and strength of yeast. I'm looking for target guidelines.
Thank you for your time!