1:10:10 vs. 1:1:1. What's the difference?
If I feed my levain 1:10:10 vs. 1:1:1, is the only difference (besides the final amount of levain) the time the yeast will take to peak in activity?
Does the amount I feed it affect the amount of yeast?
Does the amount I feed it affect the flavor?
How do other people build their levains for their dough? When do you change it up and why?