Mature Culture, and when to build the Levain, as well as other questions
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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.
or
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.
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