Activating my starter
for years I have activated my starter by adding half a cup of starter from the fridge to a cup of flour and a cup of water.
I leave this for 12 hours before adding another half cup of flour and half cup of water and leaving for another 4 hours.
Today I activated my starter with half cup starter, whole cup flour, whole cup water, and I put it in the oven on a 'dough proving' setting. The whole thing doubled in size in four hours.
My question is, is this now ready to use? Or should I go through that second process of adding more flour? What does the second addition actually achieve? I only do it because I was following a recipe from back in the day. But I wonder whether, if the starter has doubled in size, isn't that the best indicator it is now completely active and ready to use?
Any help gratefully received. Especially as I now have a bowl of what might well be active starter ready to use!!!