Just Got a Starter, Now What Do I Do?!
A friendly fellow Angeleno gave me 36g of her starter so I didn't have to start one from scratch (wanted to avoid the waste that is part of starting one from scratch). Per instructions I've found throughout the Interwebs, today I fed the starter 18g of white and 18g of whole wheat, plus 36g of water.
100% starter, 100% 50-50 flour blend, 100% water
Now I'm unsure how to proceed.
I'd like to make this Tartine loaf: http://cooking.nytimes.com/recipes/1016277-tartines-country-bread [1]
It looks like I only need 1 Tbsp of the starter to create the levain.
Given this, should I just measure out 1 Tbsp of the starter from what I currently have (108g total) and continue feeding 108g minus 1 Tbsp of starter? Or do I need to throw away everything beyond the 1 Tbsp of starter per the recipe's instructions?
I imagine I can just halve the levain part so I create just enough levain for the yield without having to create leftover to continue my starter?
Just unsure about how this all works. Totally walking into the dark in this world of starters!