Lately I have been learning how to bake baguettes and have been experienting with various formulas and methods.
I've been avidly baking and reading this site for 6 months now, so I thought it was finally time to join. This week I baked a 50/50 levain using my new liquid levain culture as well as a test batch of baguettes to propare me for an upcoming production for a winery (My town has like 5,000 people and none of them can bake- well none except one:) . Anyways, my levains have usually been going flat inexplicably out of the refrigerator; any tips on how to make a wet dough hold up after removing from a basket?
