Where a starter is typically fed fairly equal amounts of water & flour (100% hydration), a LEAVEN can be fed at varying levels of hydration to give the flavour complex you are looking for. Varying percentage of STARTER to FEED used to create your LEAVEN will also change the flavour profile & speed at which your LEAVEN is ready to bake. MORE starter in the leaven faster speed of fermentation less time to peak more sour flavour more acidity due to more bacterial activity LESS starter in the leaven slower speed of fermentation longer time to peak milder flavour (less sourness) less bacterial activity (less acidity)