How to use up my levain dump weck jar this weekend?
Well, I've been a bit less economical in making my levain as I normally am. Now I have a starter jar in the fridge which is a bit of a witches cauldron of left overs. It's a blend of white and whole wheat flours. Every time I've made some bread and had left over levain, I'd dump it in with a good stir. Inevitably I get a rise of about 50% which then settles down after a week. There's some hooch in it, but not that much considering the size of the jar. This is separate from my ongoing starter charlie jar. so I don't need to save any. I'd like to use it up this weekend. But say it's 500 - 700 grams all in (probably it's a bit more). I'll measure it out when i'm ready.
If I feed it my usual 1:2:2 I'll end up with a lot more starter than I'd like. So, if in a regular recipe 1000g of all in total flour makes me two good loaves I don't want to make much more than two good loaves this weekend - after all how much bread can one person eat in a week?! How can I use it all up?
Would you recommend ? That I feed it only 1:1:1 tonight and use it tomorrow? (instead of my usual 1:2:2) Or how about not feeding it (knowing that there's good life/yeast in it) and let it long ferment?
What would you do if your goal is to make two relatively normal sized loafs and all of it up ?? - likely I'll use whole wheat as about a third of the total flour content.. Any recipes to share?
Thanks in advance for any ideas..