What is the rational for the percentage of starter being used?
I've been toggling between 3 different recipes for a basic white Pain au Levain lately that call for 3 different percentages of firm levain to be used.
Anywhere from 25% to as much as 68%. All have relatively close hydration percentages. With hydration though, I am paying less and less attention to the percentage because I've found that this percentage has varied pretty dramatically on my end depending on the type of flour being used.
Let's assume some givens:
1. The levain is healthy and has had a recent refreshment.
2. The flour is Unbleached all-purpose.
3. Each recipe will receive a small percentage of stone ground whole wheat flour.
4. General temperatures are consistently similar throughout the entire process.
What would be the rational for using differing amounts of levain? To speed fermentation? To add more flavor? Perhaps each author has their own personal preference?