I don't know which recipes you are using for the breads, but some of the longer-sitting ones (baguettes, no-knead, etc) use only a quarter teaspoon yeast per, say, every 3-4 cups of flour. If you are looking to extend your supply, that is.
I keep my starter in a small jam jar or screw-top tupperware, since I only keep about a quarter cup from day to day (add in a quarter cup water, mix well, dump half or put into levain, add 2 tablespoons flour to remainder). And if you are baking daily, it can stay on the counter since you'll be feeding it.
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branchandroot
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Date: 2020-04-03 12:28 am (UTC)I keep my starter in a small jam jar or screw-top tupperware, since I only keep about a quarter cup from day to day (add in a quarter cup water, mix well, dump half or put into levain, add 2 tablespoons flour to remainder). And if you are baking daily, it can stay on the counter since you'll be feeding it.
Yay for sushi!