Coldwaterjohn's photos with the keyword: Levain

In another few hours 160 grams of this will be added to 400 gms of flour and 256 gms of water as the next step in making a sourdough loaf...40 grams will be returned to the sourdough starter container and retained in the fridge.

80 gms flour + 80 gms water +40 grms sourdough starter.