flour . The less pre-fermented flour the longer the bread will take to ferment and proof. How much starter you use fpr the levain depends on the kind of starter you have. I have No Muss No Fuss starter so I use between 5-10 g of stiff rye starter. I also like the levain to be 100% hydration
flour . The less pre-fermented flour the longer the bread will take to ferment and proof. How much starter you use fpr the levain depends on the kind of starter you have. I have No Muss No Fuss starter so I use between 5-10 g of stiff rye starter. I also like the levain to be 100% hydration
Did you really mean 10% hydration?
will fix the typo
http://www.thefreshloaf.com/comment/357297#comment-357297
Thanks MiniOven, that's what I needed.
:)