Ananda's Pain au Levain using both a Wheat Levain and a Rye Sourdough
I have just come across Ananda's wonderful recipe (based on Hamelmann's) and photographs. Thank you so much Ananda - those loaves are an inspiration.
I should like to know if it's possible to halve the recipe without drastically changing the outcome. Does anyone know or has anyone tried to do this as I would love to try it? Thank you.