How to create a levain from my starter
Hello all,
I have finally got my starter to a point where it is nice & bubbly within 12 hrs (whoohoo!!!!) & actually rising now (not quite doubling but rising at least) So I am ready to trying baking a loaf on the weekend.
The part I am stuck on is how do I work out how much flour/water/starter I need to create a 100g/150g/200g/1.5 cups (or whatever size a recipe calls for) levain?
Is there a formula somewhere? And do you weigh it at it's peak or after you have stirred it down ready to go in the dough?
I am going to actually attempt a sourdough sandwich loaf I found online and really want it to work.
Also, the recipe doesn't call for it but I was wanting to do my 2nd proof of my dough in the fridge (it is supposed to make the flavour more sour, which is what I like), so how do I work out how long to proof it in the fridge? I will do the 1st rise (I think it's called bulk ferment) on the bench top.
Please help!! I need all the help I can get!
Thank you so much!!