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Sabine Walter's avatar

I think 50/50/25 is still a big batch, but all my loaves are gnome sized 😉 so maybe that's it. I feed 10g starter with 20/20 flour water in the evening before dough day, and the next morning I feed the whole amount with another snack of 20/20. This works timewise perfectly. I do the snack first, place the starter in the proofer, then build my autolyse. The starter usually triples within 90 minutes. I use all but 10g, which will be fed for the next loaf. I don't bake more than one loaf at a time, because then I can have a different bread next time. Besides, playing with dough is kind of like a meditation for me. On days I don't bake, something is missing. 🤷

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Melissa's avatar

I have created starters with my seventh grade students three times now and love this method! This year, I had them start with the original tiny recipe of 4 tsp. flour and 2. 5 tsp. water to create their starters from scratch. They are now ready to scale up. The only scale up "recipe" I can find is for the 2.0 starter which uses larger amounts of flour and water. The students also don't have digital scales so I need to provide them with measuring spoon and cup amounts. Any help with the scaling up "recipe"?

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