About FWSY Pain de Campagne, beginner question.
Hello, Im abou to make my first starter for making the Pain de Campagne, but I'm confused about the recipe.
First, I've decided to not make the full recipe for the starter since I'm not a bakery and I can't bake every week, let alone everyday. I think I'll do a third and keep it in the fridge as the book recommends. Checking the ingredients for the Pain de Campagne: it first states that I need 100 g of mature active levain, but later on in the recipe it says that I need 360 g of levain. Do I need to add more levain from the starter that I already have or do I add those 360 g from the mix that I made at the beginning of the recipe?. Also, neglecting evaporation, the ingredients total 1kg of levain, so why would I make 1kg of levain if I were just gonna use 360 g at the end and waste the rest? I realize its kind of a noob question, but I do not wish to carelesly waste ingredients.
That is all. Thanks.