Rustic European Breads from a Bread Machine- Pain au Levain
I am very much the novoce to bread baking and have a question.
In reading the recipe in the subject line for Pain au Levain on pages 94 1nd 95 the authors note that "old dough" can be used in the 2nd, 3rd etc. making of this bread but they do NOT explain how!
Is the "old dough added in the dough or does it substitute for the sponge or starter???
Grateful in advance for any advice that anyine can offer.