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Sue's avatar

Ah that was my next question, whether you use your white flour starter for your whole wheat loaves! Thank you for your prompt reply!

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Rhianna Morris's avatar

I am coming back to this post, as I have started to fear that limited kitchen time due to a RTO might impact the recipes I make with fresh levain. I have two questions:

1. When making dough with the slow levain, you still use the same amount, correct? Ie. 100 g of the 4-6 h = 100 g of the 12-14 h when used in a recipe?

2. Are there any in between formulas? Like for something I could feed at 8 am before work to be able to use maybe 10 hours later? Like 10:10:1 or 8:8:1?

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