How to increase batch size of dough starter bread? I've recently acquired a really cool bread book filled with recipes which follow this format


Mix up some flour, yeast, honey, and milk into a very smooth dough.
Cover this with more flour and yeast and set it aside to rise for several hours until you're ready to add the remaining ingredients and mix it all up into dough.


This is working great and produces delicious bread. However, I'd like to increase my batch size in order to make more. Can I safely double the ingredients in step one to make my dough starter twice as large and then dump twice as much flour and yeast on top of it?

I don't feel like I should be able to as the current amounts of flour and yeast cover the dough starter completely so I don't think adding more would grant the starter any great access to flour and yeast. Thank you!
You can safely double all the ingredients, including the yeast. (See this)

If you're worried about the wet part of the starter having access to the dry flour and yeast, you could try shaping the wet starter to give it more surface area, use a bigger bowl, or simply make two separate bowls of this and combine them later.