Liquid Levain - How do I know its ready?
I'm wondering if anyone can proivde me insight as to how do I know if my levain is ready? I'm trying to make Vermont Soudough by Jeffrey Hamelman. My kitchen is measuring 28 degree celsius. Much higher than the recommended temperature. The levain looks healthy and bubbly. It's been in my closed cool oven (not on) for the past 6 hours.