I took 50g of my robust starter and put 50g of bread flour and 5g of spring water to create in essence a new starter.
I have not made the bread yet. I made the starter and fed it every day for two weeks at room temperature and it stayed consistently active. The reason I took two weeks is because once I got a successful starter, I realized the SD recipe required a full day of handling. Since I work, I had to get it to the weekend and figured it was easier for me to just keep feeding every day. Now that I’m ready to make the SD bread, I was confused why I am not simply using this robust starter as is. I just wanted to clarify. I took 50g of my robust starter and put 50g of bread flour and 5g of spring water to create in essence a new starter. I kept the remaining batch of my earlier starter and put in the fridge. But the new starter is not getting as robust and I’ve fed it twice now. It doubles and it’s getting bubbles. So I just want to make sure I’m doing this correctly. Love to get some guidance before I use this new starter.