The good and the bad part about the starter is that it's very quick and easy to make double - literally in 24 hours or less. Take a cup of your starter, and move it to a large bowl. Feed that cup of starter a full cup of flour and a half cup of water plus 3 tablespoons. Stir and cover, place on top of the fridge. Come back in 6-8 hours, and see if it doubled. It should be quite bubbly. Now, my trick is to add a cup of cool water first (NO WARM WATER - if you can tell that it's warm, it's too hot!) and stir the water in to your starter. You're freeing some of the yeast into the solution. Stir in the first of two cups of flour and you should have a nice sticky mess. Add your second cup of flour, mix well, and set up on the fridge overnight. By morning, you'll have a full 4 cups of ripe starter.

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