Sandra, Your sourdough starter can be comprised of any ratio of ingredients, the key is that your starter is mature, or ripe, when it's needed for a dough mix. For my starter to last overnight and mature right in the morning, I only leave 20g of mature starter in the jar when I do a feeding. This way it has 100g flour and 100g water to use all night before the morning when it starts to fall in the jar, or run out of "food." If I were to leave 100g of mature starter and feed it with 100g flour & 100g water, it would ripen much too fast and it would have fallen in the jar sometime in the middle of the night. So no, you don't have to keep the same ratio of ingredients as I have indicated, do what's best for your starter to ensure it's ready to be used in the morning for the dough mix. When you need to scale up your starter to cover a recipe requirement, such as this one, you could choose to increase the quantity of each component in your starter (flour, water, mature starter) to ensure you'll have enough. The other alternative would be to build a levain to cover exactly what's needed. This levain will be used in total for the recipe while your starter continues on per usual in a separate jar. Typically I do prefer to make a levain for each bake but with a recipe like this it's easy to simply scale up my starter by just a little to cover the requirement -- it's all up to you! I hope this helps and happy baking, Sandra!

• Reply