Levain Question
Can someone translate: "Refresh 100% starter to yield +200 grams for the next morning. Overnight room temps can be 60F. Use 50 gm whole wheat, 50 gm AP, 100 gm H2O and 30 gm natural leaven at 100% hydrations." I REALLY want to make the steel cut oat bread posted here, but have only been baking for about 6 months and have not graduated to the % method... use recipes that prescribe grams. Can someone help?