Smallest amount to feed starter with?

[Heikjo]

What is the smallest amount you could feed a starter with? Does it matter as long as you retain a 1:1:1, 1:2:2 ratio or something like that? Could you discard everything but 5g starter and feed it 10g flour and 10g water? If I use my normal starter canister, I probably won't be able to see any doubling due to the surface area of the box, but if I know how fast it usually rise, is that enough? Could also put it in a smaller container so it's easier to see.

I ask because when making pizza I use very small amounts (2-4%), and I don't want to feed more than necessary and throw away most of the starter.

Here's a video of some testing I did a year ago in a pretty small container.


https://youtu.be/RcMCegkMaBE

[HansB]

Well 5,10,10 would not maintain your 1:1:1 but would work. I maintain with 25g each with 1:1:1 but don't see why you couldn't go with 5g or 10g each. I keep 75g total because I've found that to be the minimum I need to build a levain for bread.

[barryvabeach]

I often keep just 8 grams, and refresh at 1:2:2,  but on occasion have gone as low as 1 gram  and used the same refresh rates.   It doesn't take many refreshments to build up a bunch.   I didn't drop to 1 gram on purpose, I had about 15 grams, and needed 14 grams for some bread, and knew that 1 gram would be enough to keep the starter going.

[vtsteve]

I often drop to a few grams and feed at even higher ratios (maintaining 100% hydration) between batches. When I'm putting it in the fridge I'll feed to ~60% hydration just before storing it; I get a faster recovery when I take it out and bring it back to 100%.

[Heikjo]

Thanks guys. I'll start making smaller amounts. I did a 5:10:10 a few days ago and it seems to work nicely.

It's so hot now, I'm trying to put the starter in my wine cooler at 16C to see if it can spend a bit more time growing. At RT it's super fast these days, and I'd like to have it ready by morning when I feed it in the evening.

[amolapizza]

I keep mine in the fridge and feed it 2 times a week, one being the day before I bake.