I'm really quite a novice, but I have a question that has been driving me crazy so I decided to ask.
I've been making "sourdough" bread for a little over 1 1/2 years now. I put the word sourdough in quotes because I don't make artisan boules; I just make a fairly simple sandwich bread. I chose this method because long fermenting of the dough is supposed to neutralize some of the negative aspects of wheat.
But here is my question. When I first learned how to feed the starter, the instructions were to mix equal amounts - by weight - of starter, water and flour. Now I see Chef Jacob using just a trace amount of the starter, and I can't help but wonder - Why? In what way does this method of feeding improve the bread or the process?
Thank you.