Two Stage Levain Build
I'm trying to develop a formula for building a two stage levain. This main purpose of this is to cut down on the amount of seed starter required. Dabrownman has a great post on his 3 stage levain builds.
For my schedule though, this won't work. Instead, the idea is to do the first stage at night, second stage the next morning, and have it be ready in the afternoon (it may well be a fairly young levain, but this is fine by me)
The concept is to have both of the builds be at a 1:2:2 elaboration ratio. I'll be starting with a 66.6% hydration refrigerated starter and end up with 100% hydration levain. By the end of the first stage, the hydration will be "corrected" to be 100%.
So, if you want to build 300g of levain,
Start with 12g seed + 22.8g flour +25.2g water
(60 total) + 120g flour +120 water = 300
What do you think? Sound viable?
L= desired levain amount
The seed amount (S) = L/25
1st flour amount = S*2-(L/250)
1st water amount = S*2+(L/250)
2nd flour and water amounts = simply the total of the 1st stage * 2
***I realize that measuring to the tenth of a gram isn't realistic nor necessary. More of a math exercise!***