another starter question
My starter is nearly 2 yrs old, made from Peter Reinhart's method, 100% hydration. Trying to establish a path to a good starter has been very difficult as there are conflicting "rules" from different sources. I decided to go by what he said and follow it all the way. I have had excellent results and the bread made always rises correctly. Killer taste as well. The only problem I am having is the constant refreshing, I do it every 10 days, it is left in the fridge after the refreshment completes its rise. It always doubles quickly and sometimes triples. (does tripling wear it out? in my notes the bread made next day with this did not rise as well) PR says you have up to 3 days to use it with good results. But, all of this time I have been refreshing at 1:1:1 by weight. Is this doubling or tripling? He says you should always double your barm, so if I am using a barm of 150 gr, I will use flour at 155 gr and water at 155 gr. When I go back and read his instructions over (and over) this is what I take from it. Then I began to think, maybe I was only supposed to be doubling the barm of 150 gr with a TOTAL of 15o-155 gr of flour and water, that being 75 each. If I reduced what I've been doing, there would be a lot less waste as I make other breads that don't require starters and use KA Sir Lancelot for the refreshment. Then if I am able to reduce it, am I going to be getting a stronger taste? That I don't want, what I do now taste's just right. These questions have been on my mind, can someone please set me straight!! Thanks so much for any advice. Jean P. (VA)