I built a levain yesterday for a pain de lavain (Hamelman) I wanted to bake today (for houseguests!). I knew it would have to sit for about 6 hours longer than it should so I did what Hamelman said and added 2% salt to slow the process - but I added the 2% for the entire recipe not for the levain! It hasn't budged in 16 hours. I have a house full of people who think they are getting fresh sourdough bread today!
Can I use this and just increase the bulk ferment time a bit or are we without bread today?
The whole 2% salt in just the Levain?
The yeast is probably caput. Only way to proceed now is to carry on as a yeasted loaf. And don't add anymore salt!
point. Would that work? And I certainly not add more salt! :-0
But don't put the yeast into the levain. Make up the dough with the levain and add the yeast to the flour. If it needs to be dissolved first then do so with a bit of the water.
Knead till full gluten formation. Bulk ferment till doubled etc