Hi,
I've been making sourdough loaves on an occasional basis for sometime using my sourdough starter, of which I keep about 350g in the fridge and refresh before I use it. I'd like to now bake more loaves each time, but don't want to increase my basic starter quantity as it'll waste more flour when refreshing (I live in Asia and flour isn't cheap).
I therefore thought I could make a poolish from the starter, but don't know how much flour and water to use, and how long I'd have to wait before using it. Does anyone have a formula for this? My starter is quite liquid, always fed on a 1:1 flour/water ratio.
Many thanks,
Adam.