Hi again, Question on proportions. You have equal portions, even when building to baking levels. Hamelman's proportions of starter increase to 50% as he builds for a bake, with 25% ea. of flour and water. Many recipes call for a much smaller inoculant for final levain. Hamelman says the starter doesn't like such big feeds, but how much will the proportions of starter in the final build impact a recipe?

• Reply