Not enough Levain?
I purchased Leader's 'Local Bread' book and found his older book, 'Bread Alone' at the local library. I've made my stiff firm levain following the instructions in the Local Bread book and the instructions for refreshing it makes a total of about 200 g of levain. This is enough for a single batch of bread but what do I do if I want to make a double batch of bread? In that case, I need a minimum of 250 g of leavin for baking + 45 g for saving. The refreshing proportations are: 45 g levain, 50 g water, 95 g all-purpose flour, 5 g of whole weat flour. Is it possible to double the amount of water and flour but keep the proportion of levain the same? I don't usually end up with much more than 45 g of levain remaining in my container after baking a single batch.