I am baking Ken’s pain de campagne and followed the recipe exactly.
For the levain I used 100 g of my “mature, active levain” and 500 g of flour (100 g ww and 400 bread flour) and 400 g water.
When I mix the final dough, the recipe calls for ONLY 360 g of levain. What do I do with the left-over levin? Why is the recipe written this way?