I always used the 1:2:2 ratio in preparing the dough, of course, it always gets sourer.
I have doubts about some proportions that I have found in some books, but I cannot find the explanation of why. 1:2:2, 1:1:2, 1:2:3 to 1:4:4 or greater.
What are the characteristics of fermentation and flavor of bread when the proportion of flour and water in the preparation of Levain is increased?
Can you help me?