How do I scale up a stiff starter recipe to get the amount I need?
You can adjust the quantities to 20g starter, 20g water, and 40g flour to reach the 80g you need. This way, you'll maintain the 1:5:2.5 ratio, which is perfect for proper fermentation.
Answered by Hendrik, The Bread Code
From the book
The best starter feeding ratio is commonly either 1:5:5 or 1:10:10. In the case of 1:5:5 that’s 1 part old starter, 5 parts flour and 5 parts water. If you are using a stiff starter, use half the amount of water. So that’s 1:5:2.5. Depending on when you last fed your starter 1:10:10 might make more sense. If the starter is old and hasn’t been fed recently the 1:10:10 ratio is a better choice. By reducing the starter inoculation ratio, you provide the microorganisms with a cleaner environment. This way they can reproduce and regrow into a more desirable balance to begin your dough fermentation.
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