Levain Build. First Conscious Effort.
Let's repeat the King Arthur Flour Classic Sourdough Bread and really nail that down before I try anything more complicated. The recipe makes two loaves but let's just make one over and over again with an eye towards practicing a baking schedule to fit everything easily into my day. My prediction is that the levain will rise 75% in three hours.
The two week old 100% starter is doubling reliably in about five hours but there isn't enough. I need 113g. I only have 100g on hand.
Yanking out 50g peak starter, I added 32g water, 32g flour. The flour in my starter is 100/25/10 KAFAP/WW/WG dark rye. My build uses the same flour mix.
It's 80°F at 7:00 p.m. in the kitchen.
The question in my mind is the ratio for the build. I want a fast doubling before bedtime so I can put the first batch of dough (got to find the name for that first dough dump) in the refrigerator and continue in the morning.