Good starter confirmed
Now after it got activated, it got me sitting there trying to figure out how much I should use and more importantly when. I thought before I tackle the "how much", I need to know how my starter behaves and what's a good maintenance strategy.
To do that, I selected 500g of non-fully activated starter as a starting point; the number is just a random number that fits nicely in the size of the jar. I poured the 500g into a jar and marked the level on the jar itself. I then fed it 150g water : 150g flour as to fully activate it. I will monitor it to know the full-activation mark. I hope this will help me to know when I can use the starter after I feed it.
After that, I will calibrate the acidity to my taste by adjusting the 500g starting point.
Figuring out how much I will use I guess won't be as easy. I've been using 0.50% ADY in my dough with a 72 hours cold fermentation. Now I need to figure out (how much of the starter + fermentation time and style) will give me the same characteristics in terms of oven spring and crust color while taste, texture and other things will of course be different.