Doubling Recipe = double the starter?
Just wondering... when I'm doubling sourdough recipes, do I double the starter called for as well? It seems like an awful lot. What about higher multiples?
I'm using Maggie Glezer's "My Sourdough Challah" right now, and she provides two versions: one calling for 400g flour and one calling for 1770g, so about 4.4-4.5 times as much. She calls for 900g of starter, while my spreadsheet works it out at 1125g, so it looks like she IS reducing the starter as the recipe increases.
Is there a standard formula for working this out? Do different bakers have different preferences for scaline in their books? A Blessing of Bread is the only "artisan"-style baking book in the house right now; everything else I've used is back home at the library...
Any assistance appreciated, though it's too late for tonight's dough (I doubled the original 250g to use 500)!