First time baking w/o commercial yeast and using Tartine Bread: confused about starter vs leaven
I am new to baking without commerical yeast, and got some great results this first time out using the Tartine Bread book. My main point of confusion is this:
The book instructed me to get rid of my starter when I created the leaven, noting that this would now become my starter. Instead I kept the original starter, thinking it would be a good idea just in case I managed to kill the leaven. I'm now feeding a starter and a leaven. They have quite different properties, and I know they're not interchangable. I'm confused about the differences, when to use one vs. the other, and whether I should really maintain both . In looking at recipes from sources other than Tartine, the original starter is what I'd need to create, say, a sourdough pizza. Could I use the leaven instead and get rid of the original starter?