if I double the recipe for my no kneed ww and rye do I also double the starter or is the original enough
I doubled the amount of rye to get a more rye flavor and decreased the ww by equal an amount but it was very dry so I needed to increase the water to get the dough to feel right , It is sitting for the next 2 hours then I will add salt and starter , for an 18 hour raise then fold and shape, 2 hours second proof and into the hot dutch oven
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If you double a recipe, you double everything!
thats what I thought
The fun i cut in half when the dough doubles :-) It's more like work then. Slap and folds with 1,600 g of dough is a real workout!
You double everything, including the Starter.
I've used 1x the yeast when I retard the rise for my no knead breads. They rise for about 20 hours (8 in the fridge and 12 on the counter).