I am pleased with my sourdough results so far, let me run through what I do before I ask my question so you can see how I will be arriving at my scaling up point.
We keep it in the fridge in a plastic box until we need it ( just a few spoonfuls in the bottom of the box).
1) When I want to get some bread made I will take the starter out of the fridge and roughly double its volume with equal parts water/flour.
2) The following day when its nicely active I add 500 grms flour and 500 grms water and leave again to ferment.
3) Next day when its active again I make two scrummy loaves from the recipe I have settled on which uses 200 grms of the starter per loaf. This leaves my a little too much to save so I throw a little bit away and end up with a few spoonfuls in the fridge again until I want to bake more. The bread is lovely and the system works for us pretty well.
So I would now like to scale this up so I can make eight loaves at once. Can I just go ahead and add two kilos each of flour and water to the small amount that I have activated in stage 1 or is that asking too much of such a small amount of starter?