Stupid me, I added all the salt (1.7%) of the formula to the levain.
I don't think I'm doomed but I do believe I'm in for a longer ferment of that levain. I had planned to retard it for 20 hours or so.
Plan B is to skip the fridge for half that time and let it bubble on the counter at about 77°F. I've already done 3-4 hours at about 94°F because I read elsewhere that dabrownman said that that was a good thing to do. :) I'm good like that.
I'm doing an 800g dough at 20% levain and 75% hydration using just AP.
What's your best guess of the outcome?
Murph
I take that back.... I'm not prefermenting.... I salted the total dough for bulk. I'm golden!
But, gee, I just learned something from a mistake: how come I haven't tried a preferment or autolyse yet in my quest for "flavor?"
There's a lot to learn here, huh? Sorry 'bout that...
Having fun!
Murph
Learning to bake includes making errors and learning from them. I am glad you are having fun. I do, also, when I bake.
Ford
There's lots of solid guidance and information available to be utilized, but some of our best lessons come through our own experience. That long, cold rest will pay off in flavor. Best of luck with your bake!
Cathy