Hey folks.
Just wondering how much levain you keep to refresh your starter when getting ready to bake.
My starter is 100% poolish. So 125g of BF, 125g of Red Fife, 250g water.
When I'm prepping it for baking I will normally just eyeball how much I throw away. Some times it's a little more, some times it's a little less.
I understand that the left over starter is basically spent fuel. So using a lot of left over starter to mix in when you refresh is really not necessary. And from what I understand it can make your bread a too sour.
Is there a % of left over levain that you use? Some say they keep around 100g of levain to mix with fresh flour, depending on how much flour you add.