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After I add 1/3 cup flour and 1/4 cup water with a give or take mind set. I loosen the lid and put my cold starter in my Breville oven at 100F for 2 hours on the proof setting. I use it after it doubles.A little reminder about the sourdough culture: it needs time to ferment. I’m not sure what you mean by “proofing” in your Breville oven. Exactly what are you proofing, the starter sponge or the starter itself?
The one you usually use is better for the culture. The fermentation process needs a little time to develop. I feed my starter after I take a cup to create the sponge for a batch of bread. I fill a cup with about 2/3 cup of flour and add enough water to mix with the flour. I make that so it replaces the amount I removed from the starter jar. I leave the starter on my prep table overnight then refrigerate in the morning. I make the sponge for the bread dough when I feed the starter and let it sit overnight for at least 12 hours before making the dough. My average sponge time is more like 14 hours because of my regular morning chores. If you replace the amount of starter you use for baking then you should be able to maintain the same volume of starter.After I add 1/3 cup flour and 1/4 cup water with a give or take mind set. I loosen the lid and put my cold starter in my Breville oven at 100F for 2 hours on the proofing setting. I use it after it doubles.
The other method I use is to add the flour and water before I sleep and leave the starter out at room temperature. This is the method I usually use.