Martin, can you share Maura's starter feeding proportions and process, given that she feeds it 1X/week? (I've been using Ken Forkish's technique from his book 'Flour Water Salt Yeast' to make a levain-raised Pain de Campagne for the past 2 years, with foolproof, fantastic results, but would like to try this method. I especially like the fact that there is no discard. Thank you!

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