Working out the dough
The baker's calculator
How much to feed now so it peaks when you mix.
Your starter ready on time
Tell me how much you need and when: I'll tell you how to feed it now.
I need it
Now mix (1 : 20 : 20)
You have 26 h 3 min. Peak around Sun, 11 Oct at 19:23, give or take an hour.
Altogether 250 g: 200 g for the dough and 50 g back into the fridge.
You have plenty of time: better feed it later, around Sun, 11 Oct at 22:42, at 1 : 5. Keep it in the fridge until then.
It's ready when it has at least tripled, full of bubbles, with the dome just starting to fall.
A quick feed
How much flour and water for the starter you have, and how long it takes.
Flour 50 g, water 50 g: ready in about 5 h 12 min at 24 °C.
Estimates for a healthy starter. Yours may be faster or slower: after two or three times you'll know by how much.
Worked out here, on your phone: these are starting points, you still watch the dough. Michele's recipes stay as he wrote them; this is the workshop for your own formulas.