Why build a levain rather than adding starter directly to final dough?
I've been baking sourdough breads for about three months and have been having pretty good success. My starter is a stiff 65% bread flour starter I got from a local,great sourdough bakery where I live. My routine is that I build my levain at night around 9 or so. I let it ferment overnight and start my autolyse at about 9 the next morning. I take the dough thru stretch and folds/bulk ferment/preshape/shape and retard/proof overnight to bake the next morning. The BF usually takes about 4-5 hours so goes in the frig about 2-3pm.
My question is this. Why is it best to build a levain and let that ferment for a fairly long time before adding it to your final dough? I've been watching a lot of videos on SD bread recently and notice that some people simply add starter directly to their final dough. Would you need to up the amount of starter amount (innoculation?) if you do it this way? Will the BF also take longer doing it this way? I have not tried this experiment but just thought I would throw it out there and see if any one can comment on the issue. It's not that I mind building a levain the night before, I'm just curious why most people make their SD breads in this way. Thanks in advance for any comments.