SD formula suggestions
I'm currently working on what is far and away the best all-wild sourdough starter I've ever made. All flours are Bob's Red Mill, and rising takes place in a microwave after I've boiled water a cup or so of water in it for 2 minutes. I leave the stoneware bowl and water in the mic for the rising.
Not sure whether to call what I have a levain or starter at this point. It began a few days ago as 1 T of very old, very stiff all-rye starter. It grew slowly for the first 2 or 3 days. Once a day, I discarded half each batch and then fed the remaining half with 1 T of water and 1 T of organic rye flour. Yesterday I began feeding 80g unbleached flour/20g water and 1/4 C of the starter at 12-hour intervals. I now have 290 g of a gorgeous, mostly unbleached white flour levain? starter? that easily doubles in 3-4 hours. My husband jokes that it's so cold outside that all the yeast must have come inside to snuggle down in my nice, warm bread bowl. Anyway, at 20 water/80 flour, it's pretty stiff but of course it loosens up as it rises, and as I say it gets busy right smartish.
Now I don't know what to do with the starter. Any suggestions? I'm thinking of using recipe from this site that I can't seem to find now. It calls for 250 g starter, 400 g white flour, 150 (?) whole wheat and 100 g rye. Don't remember the rest. All suggestions welcome; I want to make the most of this wonderful starter! Levain?
TIA