More Starter than Flour/Water in a Feeding/Levain?
I just watched a video where the baker fed her sourdough starter—and made her levain—by adding more starter to the mix than flour/water. She placed 200g of starter in a jar and added only 100g flour and 100g of water.
The starter seemed to work just fine, doubling up as it ought, and puffing up the bread as it ought as well. The finished bread come out fine.
So, of course, now I'm curious. Because every other starter recipe I've seen in videos and in books advocates equal or less starter in the mix. Some way less (1:10:10). I've seen recipes where the starter is down to 5g. But never have I seen a 2:1:1 ratio.
Her starter, by the way, was pure rye flour. It seems to me like the starter would eat up all the food very quickly and need only a short 6 hours to double up, yet she left her starter/levain to ferment for 10-14 hours. Maybe the aim is to create a super-hungry starter?
Thoughts? Opinions?