Doubling sourdough bread recipe
This might be a stupid question, but here goes. I have a SD recipe I want to try out, which makes one loaf. I want to make two. How do I go about this, should I double the levain along with the rest of the ingredients? The levain build is 40 g mature starter, 15 g AP flour + 15 g whole spelt flour, and 30 g water (= 100 g in total, or 20% of the total dough formula).
I'm not sure if I should stick with baker's math and just double the amount of levain so it still makes up 20%, and if so, whether I should also double the amount of mature starter in the mix (80 g instead of 40 g). I am worried that things will take forever if I don't increase the amount of levain along with the rest of the ingredients, but since we're talking sourdough here I have a feeling things aren't as straight forward.