basically on how fast you want dough to ferment and taste. Personally, I tend to stick around 10 -13 percent of preferment flour (that is the amount of flour that goes into the levain divided by the total amount of flour including the flour in the levain) because I like to proof my loaves in the fridge so I want slow moving dough at that point. If I use too much levain, my dough will ferment more quickly and I risk having it overproof before I can get it into the oven.
I've wondered that myself but hadn't gotten around to researching. It's fun trying all the wonderful recipes here; the bookmarks increase faster than I can bake.
basically on how fast you want dough to ferment and taste. Personally, I tend to stick around 10 -13 percent of preferment flour (that is the amount of flour that goes into the levain divided by the total amount of flour including the flour in the levain) because I like to proof my loaves in the fridge so I want slow moving dough at that point. If I use too much levain, my dough will ferment more quickly and I risk having it overproof before I can get it into the oven.
I've wondered that myself but hadn't gotten around to researching. It's fun trying all the wonderful recipes here; the bookmarks increase faster than I can bake.
Thank you