levain? or starter? help me understand the terms
I bake every day. I do keep a backup of my starters in the fridge but the starter I bake with stays out in my cold kitchen (60F during the day and 50F at night usually). Each day I take out 100g and bake with it and I feed it 50g flour and 50g water (feed it just once a day when it's this cool).
So should I call the 100 grams I use in my 1-2-3 bread a "levain" or "starter"? (or something else?).