How To Increase Your Sourdough Starter. Recipes that call for amounts above 100g cups tend to assume you already have a built starter one that has been fed and allowed to peak just before using. It should at least double in volume and bubbles will start breaking the surface in this time which will indicate that it.
The day before you plan to use a sourdough starter to bake bread it needs to be fed flour and water to increase it to at least triple its size. Salt inhibits the growth of the bacteria so we need to increase the amount of acid and acid producers by using more levain. Recipes that call for amounts above 100g cups tend to assume you already have a built starter one that has been fed and allowed to peak just before using.
Today I want to walk you through all of the nuances of your sourdough starter to help you better understand the different approaches.
Feed this 10g of starter with 25g of flour and 25g of water and stir in really well remembering you want as much oxygen in the mix as possible. In general your sourdough starter is made from equal amounts of flour and water or thereabouts. I keep my sourdough culture in the refrigerator. By day 5 or 6 your sourdough starter should be strong enough to use in your first loaf of bread.
