At day 7 on a rye starter, that was hived off of a bread flour batch. Noticed this morning that it's beginning to get a lovely dark beer smell, so hoping that is a good thing. Also, the sprouted organic rye seems to be working like a wonderkin - it's been knocked down and fed 2x a day, close to 100% hydration. Noting however, that it doesn't have that silky texture that the white starter has developed.
So here's my quandry. This is all in prep for making 12 loaves of a Rye bread for a Russian themed dinner the 13th of Feb. The recipe I'm currently favoring calls for about 2 cups of starter, which makes 3 small or 2 decent sized loaves. So at a minimum I would like to have 12 cup equivalent of starter before making dough on the 12th. Current starter on hand by weight is about 1250g. Been feeding 25-50g rye at a go last couple of days, because it's going to overflow it's current container.
Is there an advantage to having one large starter versus dividing this into containers for each recipe?