My starter is already quite sour and full of character, so if I use more of it, I’m directly adding those flavors sraight into the dough, but by using more starter it will result in less fermentation time, and less proofing time, which means less sour and less character developed through fermentation and proofing.
On the other hand, if I use less starter, the dough is starting off with less of that initial flavor and character, but the lower starter amount means longer fermentation and proof times, which means more character in the final product.
So which is more impactful to the flavors of the final loaf? The extra initial starter, or the longer fermentation and proof times?
I think once in while is what i was doing. This was back in 2014. Probably depends on how often you’re making bread too.
The way I figure it with sourdough and especially San Francisco sourdough, is the miners who were making it originally were leaving their starters unrefrigerated and probably feeding their starters every day. They’d make their dough in the morning and bake their bread in the evening after work, so everything is getting constantly refreshed.
If you’re not making it constantly I’d just feed it leave it out for a day to normalize and put it into the fridge to slow everything down and repeat when you use it again.
I see baking as an art and a science. Everything is an experiment and the kitchen is your lab and your studio. You’re the master of your kitchen and have free reign to try anything. Why not split your starter and test out multiple approaches to see what works best in your opinion? Everything you make will turn into bread barring burning it or forgetting the salt. If you make more loaves than you eat just share it with others. Turns out people innately enjoy eating bread. The only hard rules are salt your bread and don’t burn it.