What does the ratio of starter to flour in levain and levain to the rest of the ingredients in the finished dough depend?
For example: I'd like to design sourdough challah bread. Does the amount of levain depend on how much acidified dough you want to get mostly?
Have a good day!
The idea is, regardless of the amount of starter and where it's added, more make things happen faster, including the production of acids. Enjoy!