hi guys,please help me out with this
I wan to make a sourdough with 1:2:3 ratio
i heard that the starter needs to be almost at peak before using
Assume is 100g starter, 200 water and 300 flour
so do i feed my 100g starter with the 300g of flour in my recipe and let it peak like fermenting it,and shape it into batards then proof again for baking?
or do i feed my starter 1st, then take 100 g of it when it almost peaks and use it in the recipe?
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