Replenishing a Starter

Once a starter is established, it should be replenished once daily, or more, until the desired amount is achieved. After it is built up, it should be replenished to maintain a par level. The starter can be replenished after it has risen and begins to fall. This is the signal that the culture has digested enough nutrients, in turn causing the collapse of the mixture. Replenishing three to five times is usually sufficient. The number of replenishings can vary as long as the temperature and flour-to-water ratio are correct.