How do I create a large quantity of starter?

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Miller on

I would like to create a large quantity of starter. My starter now is 100% rye and currently weighs about 100g. I’m looking for enough starter for say, a total of 4Kg dough (bread flour). How should I go about creating more starter? I ask because I usually bake a single loaf of bread with about 500g flour and 80g of my starter is enough.

So, my question is do I gradually build up the starter that I need or do I do it in one go? If gradually, how do I maintain it until I have the total quantity that I need? Time-wise I would like to do the baking three or four days after I increase the starter.

Miller, many of us keep less than 50 grams of starter. This eliminates wasted flour. When a starter is made larger in preparation for baking it is called a levain. Levain is simply a large starter.

If your starter is active you can easily mix it 1 part starter to 5 parts flour. Watch how fast this enlarges...

10g starter + 50g water + 50g flour = 60 grams
Second “build” 60g starter + 300g water + 300g flour = 660 grams

Do you see where this is going?

An active starter can mature @ 1:5:5 in 6-8 hours at 80F. 

It is very easy to enlarge your levain with only a tiny amount of starter.

HTH,

Danny

That was very useful.

I keep a comparatively large starter so that in case of an accident I would have a better chance to salvage it! I could always start a new starter, but I’m sure you know how one becomes emotionally attached to their starter. :) 

Wondering...

In case of an accident, wouldn't  it be better to have 2  smaller starters rather than one big one? 

Initially I kept my starter in up to three containers, but it was getting to be too much hustle. As my confidence with it increased I decided to keep the starter in only one container.

Miller you best protection for starter loss is to dehydrate some of it. It will last for years that way, maybe even decades...

Miller,

I make 3.5 Kg. of Sour Rye (4 Loaves) and use 1025 gms. of leaven. I start with 100 gms. of my starter and feed it 100 gms. rye flour and 100 gms. water and set it out (room temp) for 12 - 14 hours.  I now have 300 gms. of leaven Step 2 is to mix 200 gms. of rye flour and water each and mix with the levin and let sit overnight.  Third Step is 200 gms. flour and water the next morning which will give me 1.1 Kg of leaven after sitting for another 8 - 10 hours.  This leaven will be nice and robust from the 3 feedings and should probably work for your 4 Kg of dough.  If you feel you need more up each feeding with 50 gms. of water and flour.  I usually keep a good deal of starter around since I'm normally baking 4 loaves at a time.  Good luck with your bake.   

Big Crusty