confused "stiff-levain build?
I am totally confused I have a starter and I am currently refreshing twice a day @ 20g starter to 40g each water and flour. It's almost a month since a first started it. Anyways I was wanting to bake Cheese bread from Bread by Jeffery Hamelman and it calls for a "stiff levaine build" for the build it calls for 1.2 oz. of mature culture (stiff) when I looked it up in the book it seems that I need a different starter? Can't I just bulid off what I have? This is more complicated then I thought lol. The conversions and math I get lost... Any tips? Thanks