How To Increase The Volume Of Your Sourdough Starter. Give the 20g an hour or so to ferment longer and double the water amount and feed flour to make your favourite consistency. When it is about 13 risen tuck it into the refrigerator.
The increase in volume will depend a bit on the sizeshape of the container that you use. At the outset the process of making your own sourdough starter can seem daunting an inscrutable mix of microbial science and metaphysics. 60g starter 60g water 60g flour 180g starter still not enough for the recipe but getting there.
Lets use 200g for this example.
To this add 120 grams of white bread flour and 30 grams of rye flour. Stir really well to remove any lumps. One of the easiest ways to strengthen your sourdough starter is to make sure its getting enough oxygen. A Mature Sourdough Starter is More Sour Than a Young One.
