hello everyone. I'm a huge fan of the website and I wanted to post some pics of three breads I made yesterday from the Tartine book and some variations I saw here.
i have a question. What does it mean when the instructions say to use a "rippen starter"? Sorry english in NOT my first language (is spanish btw)
i'll the bread tomorrow so no pics of the crumb.
thanks!
It means a "ripe" starter. I think "maduras" is the Spanish word meaning "mature".
So does that means i should feed my starter, wait for it to collapse and then make my levain? when can I take from my starter to make my levain? Right after feeding? When is at the top? Or after it collapses?
thanks
Thank you very much for the explanation