I don’t care for sour bread so I tend to use young Levain and a fair bit of it in my doughs. All of Forkish’s hybrid recipes (yeast and sourdough) can be made without the yeast. Just watch the dough and ignore his timings which one should do anyhow if you don’t have the same kitchen room temperature that he has.
Another question about the double fed levain recipe by Forkish.
Can you scale down the quantity of the levains in the recipe so you don't end with loads of levain? (I know you can make other delicious things with it but my focus is on the bread now :-))
I don’t care for sour bread so I tend to use young Levain and a fair bit of it in my doughs. All of Forkish’s hybrid recipes (yeast and sourdough) can be made without the yeast. Just watch the dough and ignore his timings which one should do anyhow if you don’t have the same kitchen room temperature that he has.
Another question about the double fed levain recipe by Forkish.
Can you scale down the quantity of the levains in the recipe so you don't end with loads of levain? (I know you can make other delicious things with it but my focus is on the bread now :-))
I used to make a quarter of what Forkish called for. He is incredibly wasteful when it comes to levain!