Developing and Maintaining Starter
i know there are many threads on this topic but I've reached information overload.
From the tartine method, to Ken Forkish's method which seems to create a lot of waste, to a confusion of terms (maintaining leaven, which I thought referred to a poolish or intermediate step from starter to final mix but apparently not.)
Can anyone recommend the least wasteful way to begin and maintain a sourdough starter, that I would feed or refresh on bake day and could use in either a) a direct dough like baker's yeast or b) in an intermediate step, like using a small amount for a preferment of a portion of flour before the final mix.
I would develop my starter to leaven 25lb bags of flour up to 50lb bags, so using the Forkish method, for example, would result in tons of waste and I don't believe it's practical for what I want to do