Levain Quantities in Ken Forkish's "Flour Water Salt Yeast"
I'm planning to make Ken Forkish's Overnight Country Blonde from his book "Flour Water Salt Yeast" tomorrow. I got the book today and I can't wait to try the 1.8 kg boule version.
He instructs to prepare about 1kg levain to make a bread that requires only 216 g. Granted, it's an easy fix. I'll just scale down to 1/4 his levain quantities.
Since I'm borderline obsessive-compulsive, I went back and read the chapter on levain, which I skiped entirely when I first was perusing through the book. In that chapter he suggests scaling down his 80% hydration levain formula, giving weights to pare down to half the amount as an example.
Still, why on the bread formulas' pages, after bringing attention on how he modified his instructions, techniques and quantities to accomodate for the home baker at several occasions in the preceeding chapters, instruct to prepare a 1 kg batch of levain for a bread that requires 216 g of it (or even 360 g in other formulas in the book)? Am I missing something?