So I did decrease my starter hoping it would fit in the current container and I fed it this am, its only been 2 hours and has already doubled!! Can I safely move it to a larger container? Thx
Sure, you can use a larger jar. Or you can discard the excess of starter, so that you have just enough starter to fill your current container.
Basically you need a 4cup container if you feed 1/2cup of starter with 1cup of water and 1cup of flour as in the recipe that you ate using. Each time you feed it, take 1/2cup of starter (discard the rest), and feed it a cup of flour and a cup of water.
Once you get your starter to where you want it (sounds like you might already be there if you’re doubling in 2 hours)…it’s ok (but not required) to lose the daily feedings.
I keep just 150 g of starter in a small jar in the fridge. 36 hours before I plan to mix a batch of dough, I mix 5 g of the refrigerator seed starter with 10 g each water and flour. 12 hours later, I mix in 25 g each water and flour. 12 hours later, I mix in 75 g each water and flour. Now I have ~225 g of 100% hydrated levain. You can play with second and third feeding quantities to build larger or smaller batches.
The important point is I am only feeding a levain in preparation to mixing my dough…and I’m not consuming valuable refrigerator real estate. One a month or so, I’ll build some extra levain for a bake, take 50 g of that and mix it with 50 g each water and flour to refresh my seed starter supply.
Sure, you can use a larger jar. Or you can discard the excess of starter, so that you have just enough starter to fill your current container.
Basically you need a 4cup container if you feed 1/2cup of starter with 1cup of water and 1cup of flour as in the recipe that you ate using. Each time you feed it, take 1/2cup of starter (discard the rest), and feed it a cup of flour and a cup of water.
Thanks Mariana, I did move it :)
Once you get your starter to where you want it (sounds like you might already be there if you’re doubling in 2 hours)…it’s ok (but not required) to lose the daily feedings.
I keep just 150 g of starter in a small jar in the fridge. 36 hours before I plan to mix a batch of dough, I mix 5 g of the refrigerator seed starter with 10 g each water and flour. 12 hours later, I mix in 25 g each water and flour. 12 hours later, I mix in 75 g each water and flour. Now I have ~225 g of 100% hydrated levain. You can play with second and third feeding quantities to build larger or smaller batches.
The important point is I am only feeding a levain in preparation to mixing my dough…and I’m not consuming valuable refrigerator real estate. One a month or so, I’ll build some extra levain for a bake, take 50 g of that and mix it with 50 g each water and flour to refresh my seed starter supply.
Best wishes,
Phil