The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Time and Temperature

davidg618's picture

Time and Temperature

February 13, 2013 - 5:50am -- davidg618

I have a question I've not been able to answer to my satisfaction after searching online and favorite books. 

Many of my bread bakings begin with someone elses formula wherein I convert  or modify either ingredients and/or procedures.

The two changes I'm frequently unsure of are:

How much natural levain do I need to substitute for the commercial yeast called for?

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