Hi Carol, when increasing the starter amount to 100g, you can keep all the other weight measurements the same. For making hamburger buns with this recipe, I would recommend dividing the buns after the overnight bulk-ferment. Since this dough is not enriched, you may want to follow the steps outlined in our Ciabatta Roll recipe with this dough, yielding a more artisan-style hamburger bun. The timing of the rise after shaping may be a bit different than the linked recipe indicates, so let your dough be your guide. 

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