I'd like to know if anybody making the wonderful recipes from K Forkish's book Water, Flour,Salt, Yeast has saved the leftovers of the levain, after taking what is needed mixing into the dough, to use it the next day or even 2 or 3 days later.
I've figured out how to reduce the excessive quantities he asks for in his recipes to end up with just enough levain to make a full recipe without any waste, but today I was going to make 1 1/2 recipes and to be safe I prepared the levain with his original quants and I have enough leftover to make another full recipe maybe tomorrow or the day after.
Would it be okay to keep it on the counter? or should I refrigerate it and take it out a few hours before I start the process the day I'm going to bake.
I'm wondering if it just me or somebody who has made them thinks that the dough has way too much butter and the quantity of the filling is excessive for the size of the dough to cover.
I was checking the protein content of King Arthur flours and since White WHole Wheat has 13% and bread flour 12.7% I was wondering if I could swap it in a recipe for yeasted bread?
Has anybody tried that, or has any input in pros and cons of doing it?
I‘m making Stollen for the first time and I noticed that my Kitchen Aid Artisan model electric mixer had the hardest time mixing the dough, so much that I kept holding the head to minimize the shaking.
The recipe called for 4 cups of flour but I‘ve made other breads with that quantity without noticing any strain on the mixer. Has this happened to anybody while making this Christmas bread?
