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Here’s what you need to know To make a levain, you use a small amount of starter and add large amounts of flour and water It might look like this: 10g starter 70g water 70g flour Total levain made: 150g Then once this is active and you are about to mix your loaf, you use the ENTIRETY of that mixture. There’s no reserving your initial starting amount. You’re literally making enough starter for your recipe Are all recipes written like this? No What if you don’t want to make a levain but want to ke
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Here’s what you need to know To make a levain, you use a small amount of starter and add large amounts of flour and water It might look like this: 10g starter 70g water 70g flour Total levain made: 150g Then once this is active and you are about to mix your loaf, you use the ENTIRETY of that mixture. There’s no reserving your initial starting amount. You’re literally making enough starter for your recipe Are all recipes written like this? No What if you don’t want to make a levain but want to ke
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