Bulking up my starter
New user and baker of bread too. Have actually never done it before, but hoping to get some experience quickly.
Sourdough. I have made myself a wonderful rye starter that looks and smells great. I want to make my first dough and despite reading A LOT about making a starter, I am a little unaware of the best way of bulking up my little fella for that first dough.
I have a 100% hydration (I think, 60g starter, 30g water, 30g flour feeding regime). I need up to and beyond of 500g of starter for some recipies I have seen. My understanding is that in 2 feeding sessions before I plan to use it, I need to bulk it up with extra flour and water to get enough starter for the recipie. Is it that basic? No discard and just equal water/flour to get what I need?
My impression is that there are massive amounts of detailed instructions in making the starter, but actually bulking it up for actual use is not quite as clear. Any tips, guidelines air recommendations would be very welcome and I hope that late Friday (my planned bake day) I can post my first loaf.
Thanks a lot