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pai au levain

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mistake in Peter Reinhart's Pain au Levani (ABED)??

August 9, 2010 - 10:04am -- stefano_arturi
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hi there


does anyone know of mistakes in Peter Reinhart's Artisan Bread Every Day (ABED)?


In particular, I have been trying the Pain au `Levain (p 61) different times, with poor results. The recipe calls for a lot of starter in relation to flour: 16 oz/458 g starter being added to  16 oz/458g bread flour (+ 11 oz/312 g water and almost 3 tsp salt)


this is a 1:1 ration, starter: flour.


is it correct? is it a printing mistake?


isnt' it too much?

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