A couple of questions from a beginner
Hi everyone, in a matter of days I've gone from thinking from sourdough is too complicated for me to ever attempt, to planning day by day how i'm going to create my starter and eventually bake my first loaf!
However, I hope you don't mind, but I have a couple of questions.
1. If the starter has been fed with AP (as stated post day 7 in the starter starter guide), and I want to do 3:1 white:whole-wheat, will that be ok, or will the food I've been feeding the starter have a negative effect? The levain would be fed with the 3:1 ratio, as stated in this recipe in fact.
2. How do you know how much levain to use when you’re about to bake? Am I correct in thinking that this relates mostly to when you’re going to be using it? Since using all of the discard form the starter feeding would mean the levain is ready then and there.
3. I work 8-5 Mon-Fri, and would like to bake my loaf on a Saturday morning. If I start my levain (keeping the same amount that I usually do for my starter) on friday morning and feed it the same as I usually feed my starter (with the hope that it would peak and pass the float test around the time I got home and finished the autolyse), do you think it would be feasible to get through all the phases and start the rest and proof in the fridge before bed (for instance midnight)?
Thanks so much for taking the time to read all that and (hopefully) replying.