please help. beginner question
hi guys,please help me out with this
I wan to make a sourdough with 1:2:3 ratio
i heard that the starter needs to be almost at peak before using
Assume is 100g starter, 200 water and 300 flour
so do i feed my 100g starter with the 300g of flour in my recipe and let it peak like fermenting it,and shape it into batards then proof again for baking?
or do i feed my starter 1st, then take 100 g of it when it almost peaks and use it in the recipe?
next question is
i am using a 100% hydration starter, but it is not like those starters others have, mine is abit more thicker. Is this normal?
lastly , about the overnight fermentation, do i soak 300g of flour with my water overnight and mix it with my 100g of starter when it almost peak?
or do i mix 100g of my starter when it almost peak with some flour and water and leave it overnight then add the remaining flour to it the next day?
please help me out