HI, I'm pretty new to sourdough baking! Wonder if you would kindly give me some counsel as to how to go about increasing sourdough starter volume, as I would like to make 5 loaves of half white and half whole wheat flour sandwich loaves....and the starter is kept in the fridge all of the time. How to increase the volume to 5 cups (1 cup per loaf), is a real stickler for me! Also, how much would I keep in the fridge on an ongoing basis? (If you have such a recipe, it would be so very much appreciated!) Many Thanks! Judy

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