March 21, 2013 - 12:45pm
Theoretical minimum size for a starter
Whilst feeding my starter this evening, for fun I was pondering what the minimum size would be for a sustainable starter. At the moment I only get to bake a loaf once a week, and use 28g of my 100% hydration starter, which I feed once a week. So in theory I guess if I kept 14g of starter at the next feed and fed with 14g water and 14g flour, my minimum size would be 42g. But would this survive? (I've no intention of going down this route - just an wandering thought whilst stirring. Starter stuck to the sides etc., would have a big impact on overall volume)
Lloyd