x = 30 g
1. 1x(flour) + 2x(pineapple juice) + 2d ---> 3x[A]
2. 3x[A] + 1x(pineapple juice) + 1x(flour) + 1-2 d ---> 5x[B] see image
3. 5x[B] + 1x(water) + 2x(flour) + 1-2 d ---> 8x[C] see image
4. 4x[C] + 1x(water) + 3x(flour) + 1 d ---> 8x[D]
5. 4x[D] +9x(water) + 12x(flour) + 4-8 h ---> starter= [S]
>> [S] can be refreshed according to:
1x[S] + 2x(water) = 3x(flour) ---> 6x[S]
Pain au levain
3x[S] + 5x(water) + 8x(flour, mixed) + 6-8 h ---> levain
16x[levain] + 11x(water) + 16x(flour) + 1% w/w salt ---> dough
(a strategy to follow based on Reinhart's Artisan Breads Every Day (some rounding)
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