I really wanted to use the recipe from a book I purchased last year, 'Wild Sourdough' by Yoke Mardewi, beautiful photographs and feel to the book..the bread recipe's are wonderful but the information for making the 'starter' was very limited and was not the right starter that she used for most of the recipes in the book...she made a liquid starter with a 1:1.5 ratio of flour to water and most of the recipe's use 1:1 ratio of flour to water...which is not a liquid starter...being a novice at making sourdough and the price of organic flour you really don't want to keep experimenting and stuffing up..you want to get it right.
I used a electronic scale to measure accurately how much starter I had and how much I was removing.
I did read somewhere that the starter I'm removing can be used for bread making..so to experiment I made a simple white sourdough with my spelt four starter... pain au levain
Weighed and mixed all the ingredients...
And then the fun started..air kneading..this involved lifting and slapping the dough onto the table for 5 minutes...the change in the dough's appearance and texture was amazing!
Off to add 100g of flour and 100g of water to the starter...should have close to a 600g less liquid starter.