Hi Maurizio, I want to try this recipe but there here on point I am unsure of. You wrote that the night before baking, you refresh your starter using 100g flour, 100g water and 20g starter. I thought I always had to use equal amounts of flour, water and starter? or is this a type of levain build for this recipe? I usually always feed and maintain my starter by keeping 40g and feeding it with 40g of mix flour and 40g of water so therefore I thought in order to build a bigger quantity as called for in some recipes, I had to keep more starter ... do I make any sense at all? Sandra

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