Leaven, Levain question
I think I finally understand the process of building that starter into a leaven with the small amount of starter left overnight. Have had good success with Tartine and Ken Forkish types of breads. I've used the "Starter on Steroids" a couple of times in starter recipes, adjusting for the more solid mass difference.
My question is, how do I convert back into "regular" starter" with the leaven remaining after using some for a bread? Or does it matter? What I've been doing is about a 1:2:2 feeding and then considering it a starter again.