Hi all, I am planning on making a large batch of sourdough bread to sell for a school fete. Do I need to give the starter more time than overnight after feeding before making dough? My starter is 10yrs old and healthy. If anyone has any large batch recipes that would be great also.
Lisa
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Hello Lisa,
I would think that it is just a matter of scaling of the ingredients to give you the amount of dough that you want. Bakers often just use the dregs left in the container to seed the next day's levain but if you wanted a bit more of control you could try a three stage feed and build approach over 24 hours.
Work out how much levain you need and divide it by 8. This gives you the amount of your stock starter that you need. Feed this with the same total weight of flour plus water. After 8 hours, feed again with double the amount of flour and water added in the first feed and leave for 8 hours. Now feed with twice the amount used in the second feed and leave for another 8 hours. Now you should have the target amount of starter for your dough.
For an ordinary everyday bread and if your levain is 100% hydration, the old standard 1:2:3 recipe is hard to go past (1 part levain, 2 parts water and 3 parts flour + 10g salt per kg of dough). So, if you wanted to make 12kg of dough you would need 2kg of levain, 4kg of water and 6kg of flour + 120g of salt.
Let us know how it goes and good luck with your projects.
Farinam
Thank you Farinam. I have decided to build up starter over 24hrs. Will let you know how it goes.
Kind regards,
lisa