I'm a little confused about the line in your instructions: "Repeat as necessary, every 12 hours, until you notice the starter doubling or tripling in volume in 6 to 8 hours. That means it’s strong enough to leaven bread." Do I repeat by adding 4 oz each of water and flour to my now much larger starter...or do I add the same volume of water and flour as I have of the starter?

• Reply