Percentage of ripe levain used in building a levain for a formula
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When I made Dan DiMuzio's Baguettes with Liquid Levain, I was puzzled by his formula for building the liquid levain.
100 g bread flour
100 g water
66 g ripe levain
This formulation yields 200 g ripe levain plus an additional 66 g of levain leftover to build the ripe levain for the next batch.
What puzzled me was why Dan chose 66 g so I asked what was so magical about that number. Dan's reply was most interesting so I asked him if he would mind making the response on a post that we all could read.
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