Hi Flor, if you just want to double the amount of starter in a single recipe and use 120g of starter instead of 60g, I would reduce the water and flour amounts in the recipe by 30g each, to account for the additional starter. You may notice the bread rises and ferments faster with double the amount of starter. If you'd like to double the entire recipe to make two loaves, I would double the amount of each ingredient. The easiest and most accurate way to double a recipe is to do so by doubling the weight measurements. If you don't have a scale you can double the volume measurements, but do so carefully, and be sure to use this method to measure your flour, so you don't end up adding too much flour. 

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