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Basically, 12 hours before making your loaf you will mix together 34gr starter and 87 gr water 87 flour which you will incorporate in the recipe as your "starter". I'm not expert but I would say this is to avoid the stale starter problem which can happen and ensure you're always adding an active/fresh starter to your mix.
This is from the Rye Sourdough recipe Brickhouse used to make.
M4xime-
some follow up questions, is this made up of rye flour? And how do you use the starter that you already have? Do you add that in later, or are you just working from this amount you've made the day before?
I'm trying to avoid having two starters on the go, as we only make enough bread to keep one active, hence all the questions.
My missus wants to make pain de campagne, but her recipe requires you to incorporate a chunk of your old bread, which is a bit difficult if you're only making the loaf once a month, or every couple of months.
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I'm not expert but I would say this is to avoid the stale starter problem
The main reason is that you can produce a lot more bread this way, as it multiplies the quantity of starter/mother essentially. And it’s easier to control.
cornelius_blackfoot
Nef
Tell me more about this levain.
Local bakery close to me makes a pain levain that I love, and I’d like to make one myself.