I'd like to make Susan's Ultimate Sourdough (see her blog here). Her recipe calls for 12g starter and 175 g water, from which I assume she is using a small portion of firm starter. She says "Starter is...1:3:4 (starter, water, flour)".
Well, I almost thought I knew what they were talking about when they said "liquid levain" or whichever. Some books differentiate when they specify a levain type. But now I'm confused again. Maybe there are standard definitions?