Tartine levain vs mature starter help please
To start off I'm a beginner here. Following Robertson's method for his baguettes, I am getting so confused on his definition of mature starter. I have a culture that I feed in the mornings. I consider that culture a "starter" that I refresh/feed in the morning that will be a"mature starter" in about 7-8 hours at 80 degrees.
In his baguette method, his leaven requires 1 tbs of a "mature starter" mixed w AP flour, water that will rise overnight.
Can anyone clarify this for me? Im trying to bake at home but w a usual 7a-3p work schedule, so there's much difficulty re timing.