Re: How I treat my Mother

Levain can be the same as your starter, but it may be geared towards your dough recipe.  For example, you may have a starter that’s 100% hydration and uses AP flour, but the recipe may call for a levain using a % of your starter to create a preferment that’s 60% hydration, using a different flour, and that’s larger than the size you maintain your starter at.

I always discard when feeding my starter – 1) it keeps the size manageable (otherwise you’re looking at exponential growth) and 2) from my understanding it results in a healthier, balanced (yeast vs bacteria) starter. 

I also keep the ratio a consistent (most times) at 1:5:5 – this way I have a good sense of when it’s ready.  I use 10g starter/50g water/50g flour.  If I need more than 100g for a recipe I increase things as needed – maybe over a couple days.