Feeding Sour Dough Starter

Very runny liquid starter,  Is that your target hydration?   And do you need only 1900 to 2000g starter for tomorrow?

What is the temperature of your starter while it ferments?  

What is the flour type and roughly where is your location?

... which is one of the good things about sourdough - it's also one of it's confusing things too.

My way:

(a) I take some starter from the fridge and use it directly in the dough.

(b) when I don't have enough in the fridge, I bulk up the starter by adding in double the starter in flour and water. e.g. if I need 500g of starter then I take 100g of mother from the fridge, add to that 200g of flour, 200g of water, mix and leave stand for 5-6 hours then make the dough. (And top-up the mother in the fridge with 50g flour + 50g water)

That works for my wheat bases starters (wheat & spelt). For Rye, my starters are at 150% hydration, so when I need 500g of starter, I take 250g of mother from the fridge, add to that 100g of flour plus 150g of water, mix and let stand for 5-6 hours. (Top up the mother jar with the same 100g flour, 150g water and back into the fridge it goes).

I'm sure others will post their ways too - then you just pick a regime that works for you and stick with it for a while.

Happy baking!

-Gordon

Are you happy with the way your loaves are coming out?

If not, then there's a lot of helpful folks around here to help, and perhaps your starter feeding regimen would be the focus of some advice. We would need more details on how you mix/prove/shape/bake etc the loaves and especially the temperatures.

Or maybe your loaves are "pretty good" but not quite meeting your expectations?

If your loaves are good and selling "like hot cakes", then don't change anything.

There's an infinite variety of methods and formulae.

32 to 34°C     

You might want to slow down the speed the starter culture and dough take to ferment.  Try cooling the water or flour and use ice water when feeding the starter.