Hi Bryan, at this moment i'm changing my schedule/methods of baking because i'm starting my new project Mo_artisan_baking.
Sometimes i start looking to my starter and don't know haw maintain it to bake every day. When i was baking at home for me and my family i used 20-100-100 (Strater-Whater-Flour) on the night before i want to bake, basically i followed de "Tartine method", Turns (2 to 4 h) and Bulk (3 to 4 h) etc.
But now (baking everyday) , i should not have a Starter but a Levain (reserving a piece of dough) ready to use in the next day (24hours) bake.
Can you please expose here, how should y proceed to have a consistent bake. Day by day schedule with quantities?
Note: I use mainly heritage whole wheat flour, some times 80-20 (Whole - White (strong))
Appreciate you expert advice