The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Increase for Volume Baking

Chenoa's picture
Chenoa

Increase for Volume Baking

Hi! So I currently feed my starter as follows 40g Starter/40g water/40g flour. I’m unsure how to increase that without discarding and feeding with new starter,flour and water. at the scheduled feeding time, do I just add more flour and water to the last feed to increase it? Thanks!!

barryvabeach's picture
barryvabeach

Chenoa,  what do you want to do?  If you want to end up with more than 120 grams of starter,  you have 2 options.  Either refresh twice at the ratio 1:1:1 ,  so for example, if you want to end up with 240 grams of starter, the first refresh would be 30:30:30   and when that starter matured, you can discard 10,  and take 80 grams of starter from the first refresh , and add 80 flour, and 80 water.  The other option is to change your ratio -  some go as high as 1:5:5   so  to do that,  you would start with 22 grams of starter, and add 110 water and 110 flour - it will take much longer to mature since the flour and water are much higher, but you would only have one refresh.