Has anyone compared ratios to see the difference in time it will take to peak?
For instance, does 1:1:1 take HALF as long as 1:2:2?
I would like to feed my starter once every 24 hours instead of twice a day if possible. Possibly even 48+...
Thanks in advance!!
Growth is exponential, so half as much flour will not take half the time, it will take less. To double the time you would need 4 times more flour (2^2). But it's not as clear cut as that since the microbes have a lag phase before entering exponential growth and the lag time is longer at greater dilutions...
I did create an interactive calculator that can allow you to gauge this timing thing...
See here: LAB Calculator | The Fresh Loaf
Thank you sir, that's very helpful. I understand it won't be perfectly clear-cut as it is sourdough afterall.
:)
try feeding less water and more flour. Thicken the starter to something more like a stiff dough. Then feed it once a day. See if that helps.
The only issue I have with using a stiff starter ≤60% hydration is incorporating it into the dough, does it breakdown in water?
you can roll it in some of the recipe flour before you tear it or cut it up with a scissors but mostly it falls apart in the water squishing it with a fork or fingers giving it a few minutes to soften up. Just add the balance of the unused starter water to your recipe or levain.