Oh sorry, I meant that I'm only keeping back one cup of starter, and
then adding 1 cup of flour and one cup of water to it.

- ojuice


Samartha Deva wrote:
> Assuming, you are not baking every day, the situation may look like this
> (flour only):
>
> day 1 - 1 + 1 cups, 100 % increase
> day 2 - 2 + 1 cups, 50 % increase
> day 3 - 3 + 1 cups, 33 % increase
> day 4 - 4 + 1 cups, 25 % increase
>
> The organisms double in a generation period, something like 1 - 2 hours
> when they are happy.
>
> You see what is happening?
>
> If you feed them, adequate feeding is doubling and in much shorter
> intervals - if you feed in that manner.
>
> To prevent accumulation of unusable starter amounts, a functional fridge
> can be used to slow down growth and delay feeding requirements.
>
> To get your starer going again, you'll have to dilute a lot 1:10 and
> then, when it starts again, feed some more and park it in the fridge
> until you want to make bread again. Well, some time before since it
> wants to be revived some time before to get active.
>
> ojuice wrote:
> > Samantha,
> SamaRtha