Mature Culture, and when to build the Levain, as well as other questions
I know to use a culture that rises and falls predictably after feedings.. I understand that much, however. When a recipe calls for the use of a "Mature Culture" to build your levain does it mean...
A) Use the culture at the deflated unfead state to build your Levain that sits for 12-16 hrs.
B) Use a culture that has been fed, built up until it is at its peak height and would float on water- use that to make your levain that will then sit for 12-16 hours.
Right now I'm keeping a 100% hydration starter that I keep at about 70-72 degrees. I'm currently discarding about 80% of it and then feeding it once daily. Using 70 degree water and the temp of the starter is at 72 after the feed. Flour being 45% unbleached white 45% whole wheat and 10% whole rye.
From what I understand this should take about 2-4 hours to be at peak height "young levain" status, and then start to fall. This is not happening for me. I will feed it at 2pm and when I wake up in the next morning at 6am it is at its peak high point and has not started to fall. Smells slightly sweet and yeasty as well as ripe fruit. Only after a few more hours it begins to fall Why is this? - I'm trying to wrap my head around the young levain concept.
Any help/feedback is greatly appreciated.