I'm confusing myself and everyone around me!
HELP! I am new in the baking world and I have stumbled upon something that is confusing the heck out of me...not to mention everyone else that I ask which makes me think I might be asking in the wrong way...
Hamelman's Vermont Sourdough (which sounds delicious) has a liquid levain build. The total weight of the build will be 11.8 ounces and it looks like it will be 125% hydration. So...if I already have 16 ounces of of recently fed 125% starter that is alive and ready to go, can I just use 11.8 ounces of this in place of building a levain? In other words, is my fed starter the same as the levain build? The only difference being that if I didn't have 11.8 ounces of recently fed starter, I could build that amount using a small amount of seed starter and letting it ripen the remaining flour and water...does this make sense? Is sourdough starter the same as a levain???
If anyone could please help...this has completely paralyzed my thinking and is keeping me up at night!! Thanks!