Question: If you double the recipe, what do you do with the times of the starter and the dough - you don't double them, as well do you (especially asking about the starter - I could just check with my eyes whether the dough has risen, but it is the specific waiting time with the starter that imparts that special flavor)? Doubling the recipe doesn't double the times - they should stay about the same. And the longer a starter rests, the stronger its flavor will become. Hope this answers your question... PJH

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