gw wrote:
> < I had posted previously on how I was using all of my starter except for
> what
> stuck to the container and how I was using those remains for my next batch
> of starter using a cup each of water and flour. >
>
> I am somewhat horrified here, only two to three tablespoons of starter per
> loaf?

I think you get this wrong.

He uses the old container with remains to grow the starter for the next
batch.

I think he described it before what amounts he uses - probably in the
cup or multiples thereof range.


> I have to make refreshers of two cups or more, and then put half of that (at
> least a cup plus refresher of another cup of flour and water) away in the
> fridge!
>
> How does one make a loaf of bread without extra yeast with only a tablespoon
> of starter?

Only with multiple refreshments or an extra long rising time.

No need to freak.

Samartha