Levain to Liquid Levain? Using "Local Bread" by Daniel Leader
New to making Starter Dough Bread - I have an active Starter Dough (Stiff Dough Levain) but if I want to use in a recipe calling for Liquid Levain how much water should I add to it?
I assume that the stiff dough levain can be used by adding water.
Stiff Dough Levain proportions are > 45 Levain 50 Water to 100 Flour (Baker's %)
Liquid Levain proportions are > 37 Liquid Levain 130 Water 100 Flour (Baker's %)
So can I just add 80 plus Water to the Stiff Dough Levain to make Liquid Levain
Does this make sense?
Thanks in advance for any help - Greg