Just wondering, the post talks about the flexibility for timing with this method vs. using all starter as the levin. But then, the recipe itself doesn’t apply or reference flexibility. Dough instructions say “once the levin has ripened.” I guess I was expecting to read somewhere that the levin holds longer than only starter fed levin. Can I build the levin as described, but have an 8 hour window to build the dough, for example?

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