1st ever levain starter questions
I've been creating my first levain starter this week per Ken Forkish's instructions in FWSY. It should be ready to use on Friday and I'm excited to try lots of levain recipes this weekend. However, having not ever used it before, I'm hoping for some tips and explanations from you pros - particularly on the following questions I have....
1. I've read in other posts that Ken's levain model uses a *lot* of material in the levain itself - it even looks abundant in the bucket. I plan on putting it in the refrigerator during the week (until pulling it out to revive on Thursdays for the weekend). How much of this starter should I actually store in the refrigerator? Can I put it in a ball jar (with a seal or without)?
2. I'm assuming the answer to the above question will be to put in a much smaller amount than he calls for. That being said, does that change the ratios with which I used to "revive" it on Thursdays? Is there a golden rule about reviving a starter before use in bread (I.e. how much start to flour to water to use)?
3. In his levain breads, the first step is to use X amount of starter and discard the rest. However....if I throw out the rest, won't I have just gotten rid of all my starter for future use? How much of the previous starter do I keep (after already scooped out what I need for a recipe) and what do I do with that remainder? I'm assuming feed it. When is the next soonest occasion I can use that remainder starter (I.e. can I bake more bread using that levain later that day? the next day?).
I apologize for all the questions above but you guys are the right people to ask!