Another newbe question about levain or starter
As the elderly grandfather in Moonstruck exclaimed "I'm so confused" pretty much sums up how I feel right now about sourdough starters and levain....
The heart of the question is, what really is levain? I have read many comments through-out this site that claim starter and levain is the same thing.
If that is the case, then can someone explain a recipe that calls for levain (1:3:4 - S:W:F) 100 gms or 20%?????
Assuming "S" stands for starter (therby starter and levain are different) W = water and F = flour... the weight for each would be 12.5 gms of S, 37.5 gms of W, and 50 gms of flour. What do I do next if my assumption is correct? Do I mix the levain and let it ferment? if so fo how long? or do I mix it straight into the dough upon mixing? I don't know the answer to this and I'm having a hard time finding the answer.
I love this site, lots of great info and really skilled bakers. I hope someone can clear this up for me.