ABED why so much starter when so little is used?
Howdy! Long time lurker first time poster. I'm a teacher and bake a lot in the summer but not so much during the school year. So during the summer I'm up for ridiculousness and during the school year I switch to Leahy. Anyway, I've got my first sourdough starter in the fridge, a pain au levain in the oven and sourdough pizza in the fridge, all from Reinhart's ABED. It's been 5 days since I made my starter and I guess it needs to be refreshed. Reinhart's recipe is for 25 oz of starter, but i gather I can keep a much smaller starter if I keep the ratios the same. So I'm curious, if all his sourdough recipes call for a very small amount of starter to create a 6-8 hr sponge, why does he have us keep 25 oz on hand?