New member question on San Joaquin Sourdough
I am new to this group and would like to try this sourdough recipe but i have a few questions from a novice. I have been making Italian bread only and have just started using a Biga and the results are good so now to try this. I see the recipe but it calls for Liquid Levain? I am making a starter from scratch using peter reinharts method whole wheat flour with pineapple juice and it's been a couple of days not there yet but still waiting. Being a home baker i don't understand bakers percentages but i can convert the recipe from grams. I use a Bosch universal mixer and i have figured out the window pane technique finally was never kneading enough hence a heavy loaf but much better now. So any help you could give a newbie would be great.