Sourdough Culture Built Up...What Now?
So I decided to venture into something I haven't really done before and start my own sourdough culture. I've built up what I believe to be a decent liquid-levain starter as in accordance to Hamelman's Bread. Now that I have it, however, I'm a little confused as to what to do with it. Correct me if I'm wrong, but I need to sort of "prime" the sourdough (similar to how pre-ferments are handled) before I can form the final dough. Most of his recipes call for about an ounce. When I bake, should I discard a little bit more (up to half) and add equal parts flour/water? What should the feeding schedule look like for someone who doesn't intend on making sourdough all the time? He goes through an example schedule in the book, but it seems odd. What tips do you have for the uninitiated?
Any response would be great. Thanks all.