I usually bake 4-8 boule a day M-F- I have a small micro bakery business at home...for the neighborhood! I generally make a biga preferment starter every evening for each batch. I feel trapped by this schedule...staggered and making it from 5pm- sometimes til 8 pm. I am intrigued that maybe a healthy sourdough starter might eliminate this....of course with healthy feedings (but not mixing a an 800 gm preferment for each 2 loaves) so...if I bake this much how much starter would I need? I would love to create a starter but with what increments? I am sure it depends on the recipe I utilize as well. Any help with my small "bulk" baking would be appreciated. Karen

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