Another newbe question about levain or starter
As the elderly grandfather in Moonstruck exclaimed "I'm so confused" pretty much sums up how I feel right now about sourdough starters and levain....
The heart of the question is, what really is levain? I have read many comments through-out this site that claim starter and levain is the same thing.
If that is the case, then can someone explain a recipe that calls for levain (1:3:4 - S:W:F) 100 gms or 20%?????