Query regarding starter


Hi all,


I am planning on baking a large batch of bread ( 12 loaves ) in a wood fired oven on Sunday. My formula tells me i need around 2KG of Sourdough starter, i have my usual 100g starter at 100% hydration.


Can i just add my 100g starter with 1000g grams water and 1000g flour ro produce my required starter of 2 KG, or do i need to work my way up to such a large amount of starter over a few days?

Thanks in advance

5 users have voted.


farinam's picture
farinam 2013 April 26

Hi gamby,

Here is a quote from Grahams blog on what they do at the bakery...

"The first is the very common single stage method....where a bit of leftover starter from the bake is "fed" with fresh flour and water, and left at room temperature for up to 24 hours (depending on temperature). I very rarely manipulate the water temperature when making this starter."

If you are doing this, I would disperse the starter in the water and then mix it with the flour.

Another approach that I have used (not on this scale though) is to build it over 24 hours in three stages - doubling it (or a bit more if necessary) at about 8 hour intervals.  I published a spreadsheet to do the calculations if you look up my blogs (I can't give you a link to that easily for reasons that I won't go into but this should link you to the spreadsheet https://www.dropbox.com/s/ua54bs13bs2gfdz/progress_feed.xls ) that allows you to change the hydration as well if you wish.

Good luck with your projects.


shasta's picture
shasta 2013 April 27

I've never made that many loaves at one time but I too would build it up in the same way Farinam prescribes roughly tripling the weight with each feeding.

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