Flavor profiles and Starter / Levain amounts
I am doing Forkish's Double Sweet Fed Levain recipe this weekend. I don't mind (so much) the waste after the first levain feeding, but I'm wondering if the amounts for the 2nd feeding are necessary. I'll post the numbers below but I understand that the flavor profile benefits from the initial starter amount being small. Not sure about the 2nd feeding.
Mature levain: 50 gm,
White flour 200 gm, Whole wheat 50 gm,
Water 200 gm............. so total is 500 gm
After 3 hours you dump 250 gm and then have
Levain from 1st feeding: 250
white flour: 400 gm rye/ whole wheat : 100
water: 400.......................total 1150
Final dough (4 - 5 hours later)
Leavain : 540
Flour: 660 white, 40 (ww, rye)
So I'm wasting 610 gm of the 2nd levain....Do you gurus think the flavor profile (mild) depends on these ratios? If I want to double the recipe (which I might if it's as good as I think it'll be) do you think I can use the same amounts for the first feeding and just use 1080 gm for the final dough and double the amount of flour and water etc in the final formula?
Thanks in advance