I know that you guys suggest doing equal parts starter, flour, and water but I’ve seen others do less starter like a 50/100/100 ratio. What’s the difference in the science of those ratios?
Also, if it’s just all about ratios, why do most people have a ton of starters? Why aren’t we all using small batch starters? Any benefit of maintaining a starter with 100/100/100g vs this small batch?

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