December 12, 2014 - 10:49am
How much levain to keep when getting ready to bake
Hey folks,
I'm new to the fresh loaf but have been a member and following lots of amazing stuff for months now. Seems like a really great community of passionate bread bakers, which I have now become.
Question:
How much levain do you keep when refreshing to prep for baking?
I understand that the left over levain is basically spent fuel, so using a lot doesn't benefit in any way and can possibly make your bread too sour. Is this correct?
My starter is 100% poolish. Being 125g BF, 125g Red Fife, 250g water.
Normally I just eyeball how much I throw away. Could be a little more, could be a little less.
Is there a % that you use of old levain to new flour?
Thanks so much and looking forward to finally joining in on things!
Cheers!