Levain mix: 1:1:1 versus FWSY 1:4:5
I’ve started making Levain loaves using the Flour Water Salt Yeast book. In this book he uses 1:4:5 for levain:water:flour parts of the levain renewal. So that’s 80% hydration, and the levain culture put into the result is only 1/10th of it by weight.
Compare that to the standard “wet starter” where it’s simply 1:1:1 components. That’s 100% hydration, and the levain part put into the mix is 1/3rd the final result by weight.
I’ve gotten pretty decent results using the FWSY ratios, but I’m wondering about going to the 1:1:1, especially because I’d like to maintain a smaller starter (eg 60g total weight after feed), and 1:1:1 appears to be more practical for this.
Can anyone comment on the 1:1:1 versus 1:4:5 ratios— are there important differences or considerations I need to be aware of?