Cooking for a crowd question

tanasay
I am going to make sourdough pancakes for a larger group than usual.  Do I need to increase my starter size in increments, i.e. feed and expand it several times?  Or can I just make a larger starter and let it sit longer than usual to sour up right before the event?

Thanks,
Tan
Category: 
Sourdough Baking
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TeckPoh's picture
TeckPoh 2008 July 20
Assuming I already have an active starter to begin with, I'd increase the volume of the starter with a few feeds with rests according to temperature and how spunky your starter is.

For example,

1. 50g starter + 100g flour + 100g water

2. all the above + 250g flour + 250g water

and so on if the amount you need is more than that.

But I see a sub-question...are you saying you also want a more noticeable sourness?

TP

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