Thank you for the insight.

So, you've basically calculated the amount of starter you need for the dough via bakers percentages. That's taken from the bucket, and you feed it (so at this point it's

**more** than the required amount?)

So I guess the question I'm asking is, are you

a) putting in the 500ml of required starter

**plus** what you've fed it (500ml water and 200g flour.) or

b) After the starter is fed, taking 500ml of the total fed amount?

Thanks again!

First thing in the morning we get the starter out and measure the required amount (say 500ml).

We then mix this with 500ml of water and about 200g of flour. Remember this 500ml of water and 200g of flour have to be subtracted from your final mix. The reason I put so much water in it is to bring it up to a working temperature.

At the same time we feed the motherload bucket (250ml water and 250g flour).

Both sit on the counter for about an hour. We can see some activity by then. We then mix. 5 mins with 2/3 of the flour, 15 mins autolyse rest. 10 mins final mix. 30 mins rest. Ball and straight into fridge for the next day. At this point the bucket also goes back in the fridge.

It can be done. Just takes a lot of fiddling with to suit your schedule and starter!

Best of luck.