Tartine Levain Rise Time
Hi everyone! I've been visiting this great site for some time now and have found many answers to my baking questions. I do have a question regarding the rise time for the levain in the Tartine book. I am quite comfortable with yeasted breads and this is my first foray into naturally leavened breads. I followed the technique in the book for making the levain- mix the starter with water and flour and allow to rise overnight before using. I thenfound a link on here to a Master Class Chad had given. He states that he uses the levain very young, 1-2 hours after mixing it. I'm just curious if any of you use the levain at such a young stage. Am I correct in assuming that as long as the float test is successful,the levain can be used any time?