Greetings, fellow bread enthusiasts.. I am wondering how does one get a good strength starter when one is making breAD in volume like I want 6 cups of sour starter Log in or register to post comments You should build successive batches to get the quantity you want. Here's a general example, First Build 1c starter1c water2c flourLet rise until at least doubles, up to tripling...however long it takes to do this (could take 4-16 hours). Then you should have about ~3c starter.2nd build:All of first build2c. water4c. flourLet it rise until at least doubled (up to tripled). You should now have 6+ cups of active starter, with enough to innoculate another build. Log in or register to post comments
You should build successive batches to get the quantity you want. Here's a general example, First Build 1c starter1c water2c flourLet rise until at least doubles, up to tripling...however long it takes to do this (could take 4-16 hours). Then you should have about ~3c starter.2nd build:All of first build2c. water4c. flourLet it rise until at least doubled (up to tripled). You should now have 6+ cups of active starter, with enough to innoculate another build. Log in or register to post comments
You should build successive batches to get the quantity you want.
Here's a general example,
First Build
Let rise until at least doubles, up to tripling...however long it takes to do this (could take 4-16 hours).
Then you should have about ~3c starter.
2nd build:
Let it rise until at least doubled (up to tripled). You should now have 6+ cups of active starter, with enough to innoculate another build.