I am attempting my first ever sourdough bake this week. My starter is 6 days old and has some really nice activity and had it's first rise and fall today .
I am planning on doing a small loaf using the 1:2:3 method. My query is ratios for my levain build. I want 120g of levain for my recipe. Do i use;
a) 20g mature starter + 50g water + 50g flour
b) 40g mature starter + 40g water + 40g flour
Is there a benefit to using one over the other or does it matter?
Hope someone can shed some light on this!
Many thanks :)
Already a member? Login