Hello! Im a sour dough newby. I have the great fortune of having a flour mill a mile from my home. I have been experimenting now for a few weeks. Generally I refresh the leaven with 100g water and 125g of flour. I notice a few of the recipes (on this site) have "technical" jargon. Would someone mind explaining a few of the terms/ techniques please? I notice %ages are used a lot and auto"something-or-other". Can anyone decifer for me? I have a dough hook on a mixer but generally all other stages are done by hand.