How do you know when the Levain is ready?
I am confused of when is the optimal time to mix the levain in the dough.
I have been waiting till it doubles and starts to collapse, is that too long?
In the Tartine bread book the instructions say in the morning it will have increased by 20%, then use it, but to me that seems like its not ready and the optimum yeast numbers are not their yet? Am I wrong?
Please share your thoughts and knowledge.........